Fermentation of Coffea canephora inoculated with yeasts: Microbiological, chemical, and sensory characteristics-Reference-Cited by-同舟云学术

Fermentation of Coffea canephora inoculated with yeasts: Microbiological, chemical, and sensory characteristics

Published:2021-09 Issue: Volume:98 Page:103786
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

da Silva Bruna Lessa,Pereira Priscila Vargas,Bertoli Larissa Diirr,Silveira Daila Lima,Batista Nádia Nara,Pinheiro Patrícia Fontes,de Souza Carneiro Joel,Schwan Rosane Freitas^ORCID,de Assis Silva Samuel,Coelho Jussara Moreira,Bernardes Patrícia Campos^ORCID

Funder

FAPES

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference60 articles.

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