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1.
Wet fermentation of Coffea canephora by lactic acid bacteria and yeasts using the self-induced anaerobic fermentation (SIAF) method enhances the coffee quality.
Food Microbiol
; 110: 104161, 2023 Apr.
Artículo
en Inglés
| MEDLINE | ID: mdl-36462817
2.
Self-induced anaerobiosis coffee fermentation: Impact on microbial communities, chemical composition and sensory quality of coffee.
Food Microbiol
; 103: 103962, 2022 May.
Artículo
en Inglés
| MEDLINE | ID: mdl-35082079
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