Different inoculation methods for semi-dry processed coffee using yeasts as starter cultures

Published 2017 View Full Article

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Title
Different inoculation methods for semi-dry processed coffee using yeasts as starter cultures
Authors
Keywords
Coffee quality, qPCR, Volatile compounds, Coffee fermentation
Journal
FOOD RESEARCH INTERNATIONAL
Volume 102, Issue -, Pages 333-340
Publisher
Elsevier BV
Online
2017-10-13
DOI
10.1016/j.foodres.2017.09.096

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