Different inoculation methods for semi-dry processed coffee...

Food Research International 2017 / 12 Vol. 102

Different inoculation methods for semi-dry processed coffee using yeasts as starter cultures

Martinez, Silvia Juliana, Bressani, Ana Paula Pereira, Miguel, Maria Gabriela da Cruz Pedrozo, Dias, Disney Ribeiro, Schwan, Rosane Freitas
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Volume:
102
Language:
english
Journal:
Food Research International
DOI:
10.1016/j.foodres.2017.09.096
Date:
December, 2017
File:
PDF, 1.35 MB
english, 2017
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