Behavior of yeast inoculated during semi-dry coffee fermentation and the effect on chemical and sensorial properties of the final beverage

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Title
Behavior of yeast inoculated during semi-dry coffee fermentation and the effect on chemical and sensorial properties of the final beverage
Authors
Keywords
Coffee cupping, Coffee fermentation, qPCR, Saccharomyces cerevisiae, Starter culture
Journal
FOOD RESEARCH INTERNATIONAL
Volume 92, Issue -, Pages 26-32
Publisher
Elsevier BV
Online
2016-12-23
DOI
10.1016/j.foodres.2016.12.011

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