Impact of different fermentation times on the microbiological, chemical, and sensorial profile of coffees processed by self-induced anaerobiosis fermentation.

Autor: Palumbo, Juliana Maria Campos, Martins, Pâmela Mynsen Machado, Salvio, Luís Gustavo Amaral, Batista, Nádia Nara, Ribeiro, Luciana Silva, Borém, Flávio Meira, Dias, Disney Ribeiro, Schwan, Rosane Freitas
Zdroj: Brazilian Journal of Microbiology; Sep2024, Vol. 55 Issue 3, p2253-2266, 14p
Databáze: Complementary Index
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