doi.org/10.1016/j.fm.2022.104161

Wet fermentation of Coffea canephora by lactic acid bacteria and yeasts using the self-induced anaerobic fermentation (SIAF) method enhances the coffee quality

..., Rosane Freitas Schwan
61
Food Microbiology4.60
Volume: 110, Pages: 104161 - 104161
Published: Oct 13, 2022
Paper Fields
Paper Details
Title
Wet fermentation of Coffea canephora by lactic acid bacteria and yeasts using the self-induced anaerobic fermentation (SIAF) method enhances the coffee quality
DOI
doi.org/10.1016/j.fm.2022.104161
Published Date
Oct 13, 2022
Journal
Food Microbiology
Volume
110
Pages
104161 - 104161
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