Coinoculation of Saccharomyces cerevisiae and Bacillus amyloliquefaciens in solid-state and submerged coffee fermentation: Influences on chemical and sensory compositions
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Elsevier BV
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1. How yeast has transformed the coffee market by creating new flavors and aromas through modern post-harvest fermentation systems;Trends in Food Science & Technology;2024-09
2. Microbiota of arabica coffee: insights from soil to fruit;World Journal of Microbiology and Biotechnology;2024-08-22
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