Relationship between sensory and microbial profiles of fermented coffee by dry and washed methods.
fermented coffee.pdf
Saved in:
Main Authors: | , , , , , , , , , , , , , |
---|---|
Other Authors: | |
Format: | -- biblioteca |
Language: | pt_BR |
Published: |
Food Chemistry Advances, v. 2, p. 1-10, 2023.
2023
|
Subjects: | Análise sensorial, Coffea, Café, Fermentação, Sabor, Qualidade, |
Online Access: | http://biblioteca.incaper.es.gov.br/digital/handle/item/4430 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|