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1.
Production of coffee (Coffea arabica) inoculated with yeasts: impact on quality.
J Sci Food Agric
; 99(13): 5638-5645, 2019 Oct.
Artículo
en Inglés
| MEDLINE | ID: mdl-31124153
2.
Inoculation of starter cultures in a semi-dry coffee (Coffea arabica) fermentation process.
Food Microbiol
; 44: 87-95, 2014 Dec.
Artículo
en Inglés
| MEDLINE | ID: mdl-25084650
3.
Microbiological and physicochemical characterization of small-scale cocoa fermentations and screening of yeast and bacterial strains to develop a defined starter culture.
Appl Environ Microbiol
; 78(15): 5395-405, 2012 Aug.
Artículo
en Inglés
| MEDLINE | ID: mdl-22636007
4.
Coffee growing altitude influences the microbiota, chemical compounds and the quality of fermented coffees.
Food Res Int
; 129: 108872, 2020 03.
Artículo
en Inglés
| MEDLINE | ID: mdl-32036899
5.
Different inoculation methods for semi-dry processed coffee using yeasts as starter cultures.
Food Res Int
; 102: 333-340, 2017 12.
Artículo
en Inglés
| MEDLINE | ID: mdl-29195956
6.
Behavior of yeast inoculated during semi-dry coffee fermentation and the effect on chemical and sensorial properties of the final beverage.
Food Res Int
; 92: 26-32, 2017 02.
Artículo
en Inglés
| MEDLINE | ID: mdl-28290294
7.
Impact of different cocoa hybrids (Theobroma cacao L.) and S. cerevisiae UFLA CA11 inoculation on microbial communities and volatile compounds of cocoa fermentation.
Food Res Int
; 64: 908-918, 2014 Oct.
Artículo
en Inglés
| MEDLINE | ID: mdl-30011733
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