Impact of different fermentation times on the microbiological, chemical, and sensorial profile of coffees processed by self-induced anaerobiosis fermentation-Reference-Cited by-同舟云学术

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

Published:2024-05-22 Issue: Volume: Page:
ISSN:1517-8382
Container-title:Brazilian Journal of Microbiology
language:en
Short-container-title:Braz J Microbiol

Author:

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^ORCID

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Fundação de Amparo à Pesquisa do Estado de Minas Gerais

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Springer Science and Business Media LLC

Link

https://link.springer.com/content/pdf/10.1007/s42770-024-01370-6.pdf

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