Wet fermentation of Coffea canephora by lactic acid bacteria and yeasts using the self-induced anaerobic fermentation (SIAF) method enhances the coffee quality
| Autor: | Cassimiro, Débora Mara de Jesus, Batista, Nádia Nara, Fonseca, Hugo Calixto, Oliveira Naves, José Augusto, Coelho, Jussara Moreira, Bernardes, Patricia Campos, Dias, Disney Ribeiro, Schwan, Rosane Freitas |
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| Zdroj: | In Food Microbiology April 2023 110 |
| Databáze: | ScienceDirect |
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