Isolation, identification, and tolerance analysis of yeast during the natural fermentation process of Sidamo coffee beans-Reference-Cited by-同舟云学术

Isolation, identification, and tolerance analysis of yeast during the natural fermentation process of Sidamo coffee beans

Published:2024-05-28 Issue:6 Volume:206 Page:
ISSN:0302-8933
Container-title:Archives of Microbiology
language:en
Short-container-title:Arch Microbiol

Author:

Ying Bei-Bei,Cai Jian,Gao Xiu,Zhang Li-Fang,Xu Qing-Fang,Xu Qi-He,Liu Wei-Liang,Huang Xian-Min,Wang Yu-Chen,Zhu Ling

Funder

College student innovation and entrepreneurship project

Special Basic Cooperative Research Innovation Programs of Qujing Science and Technology Bureau & Qujing Normal University

Special Basic Cooperative Research Programs of Yunnan Provincial Undergraduate Universities’ Association

Yunnan Fundamental Research Projects

Publisher

Springer Science and Business Media LLC

Link

https://link.springer.com/content/pdf/10.1007/s00203-024-04017-0.pdf

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