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Behavior of yeast inoculated during semi-dry coffee fermentation and the effect on chemical and sensorial properties of the final beverage
Ribeiro, Luciana Silva, Miguel, Maria Gabriela da Cruz Pedrozo, Evangelista, Suzana Reis, Martins, Pamela Mynsen Machado, van Mullem, Joshua, Belizario, Maisa Honorio, Schwan, Rosane FreitasVolume:
92
Language:
english
Journal:
Food Research International
DOI:
10.1016/j.foodres.2016.12.011
Date:
February, 2017
File:
PDF, 873 KB
english, 2017