Funder
Conselho Nacional de Desenvolvimento Científico e Tecnológico
Ministério da Ciência Tecnologia e Inovações
CAPES
Fundacao de Amparo a Pesquisa do Estado de Minas Gerais
Fundação de Amparo à Pesquisa do Estado de São Paulo
Reference62 articles.
1. Exploring the impacts of postharvest processing on the aroma formation of coffee beans – A review;Pereira;Food Chem,2019
2. Coffee by-products in topical formulations: A review;Santos;Trends Food Sci Technol,2021
3. Elías L. Composición química de la pulpa de café y otros subproductos [Chemical composition of coffee pulp and other by-products]. In: Braham JE editor. Pulpa de café: Composición, tecnología y utilización [Coffee pulp: Composition, technology and use]. Instituto de Nutrición de Centro América y Panamá, Ciudad de Guatemala, Guatemala; 1978, p. 19–29. (in Spanish).
4. Schwan RF, Wheals AE. Mixed microbial fermentations of chocolate and coffee. In: Boekhout T, Robert V, editors. Yeasts in Food. Cambridge: Woodhead Publishing; 2003, p. 429–449. https://doi.org/10.1533/9781845698485.429.
5. Relationship between coffee processing and fermentation;Pereira,2021