Mixed microbial fermentations of chocolate and coffee

Author:

SCHWAN ROSANE FREITAS,WHEALS ALAN E.

Publisher

Elsevier

Reference83 articles.

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2. Role of pectinolytic yeasts in the degradation of mucilage layer of coffee robusta berries;AGATE;Appl. Microbiol.,1966

3. Amorim, H.V.; Amorim, V.L.: Coffee enzymes and coffee quality. In: Enzymes in food and beverage processing. ACS Symposium Series, Vol. 47 (edited by Ory, R. L.; Angelo, A. J. St.). Washington, DC, U.S.A.: American Chemical Society (1977) 27–55.

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5. Coffee;ARUNGA,1982

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