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Microbiological diversity associated with the spontaneous wet method of coffee fermentation

  • Published:2015-10 Issue: Volume:210 Page:102-112
  • ISSN:0168-1605
  • Container-title:International Journal of Food Microbiology
  • language:en
  • Short-container-title:International Journal of Food Microbiology

Author:

Evangelista Suzana Reis,Miguel Maria Gabriela da Cruz Pedroso,Silva Cristina Ferreira,Pinheiro Ana Carla Marques,Schwan Rosane Freitas

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference34 articles.

1. Role of pectinolytic yeasts in the degradation of mucilage layer of Coffea robusta cherries;Agate;Appl. Microbiol.,1966

2. Microbiological and biochemical study of coffee fermentation;Avallone;Curr. Microbiol.,2001

3. Methods of coffee fermentation and drying;Brando,2014

4. Direct profiling of the yeast dynamics in wine fermentations;Cocolin;FEMS Microbiol. Lett.,2000

5. Potent odorants of raw Arabica coffee. Their changes during roasting;Czerny;J. Agric. Food Chem.,2000

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