Succession of bacterial and fungal communities during natural coffee (Coffea arabica) fermentation

Published 2008 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Succession of bacterial and fungal communities during natural coffee (Coffea arabica) fermentation
Authors
Keywords
-
Journal
FOOD MICROBIOLOGY
Volume 25, Issue 8, Pages 951-957
Publisher
Elsevier BV
Online
2008-07-15
DOI
10.1016/j.fm.2008.07.003

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Discover Peeref hubs

Discuss science. Find collaborators. Network.

Join a conversation

Ask a Question. Answer a Question.

Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.

Get Started
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.