Microbial fermentation affects sensorial, chemical, and microbial profile of coffee under carbonic maceration.

Autor: Brioschi Junior, Dério1 (AUTHOR), Carvalho Guarçoni, Rogério2 (AUTHOR), de Cássia Soares da Silva, Marliane3 (AUTHOR), Gomes Reis Veloso, Tomás3 (AUTHOR), Catarina Megumi Kasuya, Maria3 (AUTHOR), Catarina da Silva Oliveira, Emanuele1 (AUTHOR), Maria Rodrigues da Luz, José4 (AUTHOR), Rizzo Moreira, Taís5 (AUTHOR), Grancieri Debona, Danieli1 (AUTHOR), Louzada Pereira, Lucas1 (AUTHOR) lucas.pereira@ifes.edu.br
Zdroj: Food Chemistry. Apr2021, Vol. 342, pN.PAG-N.PAG. 1p.
Databáze: Academic Search Ultimate