Effect of the fermentation process using a consortium of probiotic bacteria on the taste of Arabica coffee (Coffea arabica).
| Autor: | D, N Iqraini, Husain, D R, Latunra, A I, Amalia, A, Wardhani, R |
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| Zdroj: | IOP Conference Series: Earth & Environmental Science; 2021, Vol. 807 Issue Part 3, p1-7, 7p |
| Databáze: | Complementary Index |
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