Co-inoculation of yeasts starters: A strategy to improve quality of low altitude Arabica coffee

Author:

Bressani Ana Paula Pereira,Martinez Silvia Juliana,Batista Nádia Nara,Simão João Batista Pavesi,Dias Disney Ribeiro,Schwan Rosane Freitas

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference38 articles.

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3. Apostólico, J. G., Apostólico, J. G., Ferrari, J. L., Peluzio, J. B. E., Simão, J. B. P., & Oliveira, M. J. V. de. (2017). Mapeamento de concursos de qualidade de café e resultados de capixabas premiados de 2010 a 2015. In Cafeicultura do Caparaó Resultados de Pesquisas (pp. 216–231).

4. Attenuated Total Reflectance Fourier Transform Spectroscopy (ATR-FTIR) and chemometrics for discrimination of espresso coffees with different sensory characteristics;Belchior;Food Chemistry,2019

5. Effect of harvesting altitude, fermentation time and roasting degree on the aroma released by coffee powder monitored by proton transfer reaction mass spectrometry;Bodner;European Food Research and Technology,2019

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