Microbial diversity and chemical characteristics of Coffea canephora grown in different environments and processed by dry method.

Autor: Pereira PV; Department of Food Engineering, Federal University of Espirito Santo, Alegre, ES, 29500-000, Brazil., Bravim DG; Department of Food Engineering, Federal University of Espirito Santo, Alegre, ES, 29500-000, Brazil., Grillo RP; Department of Food Engineering, Federal University of Espirito Santo, Alegre, ES, 29500-000, Brazil., Bertoli LD; Department of Food Engineering, Federal University of Espirito Santo, Alegre, ES, 29500-000, Brazil., Osório VM; Department of Chemistry and Physics, Federal University of Espírito Santo, Alegre, ES, 29500-000, Brazil., da Silva Oliveira D; Department of Pharmacy and Nutrition, Federal University of Espirito Santo, Alegre, ES, 29500-000, Brazil., da Cruz Pedrozo Miguel MG; Department of Biology, Federal University of Lavras, Lavras, MG, 37200-000, Brazil., Schwan RF; Department of Biology, Federal University of Lavras, Lavras, MG, 37200-000, Brazil., de Assis Silva S; Department of Rural Engineering, Federal University of Espírito Santo, Alegre, ES, 29500-000, Brazil., Coelho JM; Department of Food Engineering, Federal University of Espirito Santo, Alegre, ES, 29500-000, Brazil., Bernardes PC; Department of Food Engineering, Federal University of Espirito Santo, Alegre, ES, 29500-000, Brazil. patricia.bernardes@ufes.br.

Publikováno v: World journal of microbiology & biotechnology [World J Microbiol Biotechnol] 2021 Feb 17; Vol. 37 (3), pp. 51. Date of Electronic Publication: 2021 Feb 17.