Microbiological and chemical-sensory characteristics of three coffee varieties processed by wet fermentation
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Title
Microbiological and chemical-sensory characteristics of three coffee varieties processed by wet fermentation
Authors
Keywords
Coffee, Fermentation, Bacteria, Sensorial analysis, Volatile compounds
Journal
ANNALS OF MICROBIOLOGY
Volume 68, Issue 10, Pages 705-716
Publisher
Springer Nature America, Inc
Online
2018-09-11
DOI
10.1007/s13213-018-1377-4
References
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