Relationship between sensory and microbial profiles of fermented coffee by dry and washed methods.
fermented coffee.pdf
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Idioma: | pt_BR |
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Food Chemistry Advances, v. 2, p. 1-10, 2023.
2023
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Assuntos: | Análise sensorial, Coffea, Café, Fermentação, Sabor, Qualidade, |
Acesso em linha: | http://biblioteca.incaper.es.gov.br/digital/handle/item/4430 |
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oai:https:--biblioteca.incaper.es.gov.br:item-44302024-05-03T15:45:08Z Relationship between sensory and microbial profiles of fermented coffee by dry and washed methods. SOUSA, L. H. B. P. de LUZ, J. M. R. da SILVA, M. de C. S. da MORELI, A. P. VELOSO, T. G. R. GUARÇONI, R. G. MOREIRA, T. R. BARROS, M. V. P. KAUYA, M. C. M. MARCATE, J. P. P. BRIOSCHI JUNIOR, D. GOMES, W. dos S. PEREIRA, L. L. OLIVEIRA, E. C. da S. Luiz Henrique Bozzi Pimenta de Sousa, IFES; José Maria Rodrigues da Luz; Marliane de Cássia Soares da Silva, UFV; Aldemar Polonini Moreli, Ifes Venda Nova do Imigrante; Tomás Gomes Reis Veloso, UFV; Rogerio Carvalho Guarçoni, Incaper; Taís Rizzo Moreira, UFES; Marcos Vinícius Pereira Barros, UFV; Maria Catarina Megumi Kasuya, UFV; João Paulo Pereira Marcate, IFES; Dério Brioschi Júnior, IFES; Willian dos Santos Gomes, UFES; Lucas Louzada Pereira, IFES; Emanuele Catarina da Silva Oliveira, IFES. Análise sensorial Coffea Café Fermentação Sabor Qualidade fermented coffee.pdf 2023-04-18T12:03:21Z 2023-04-18T12:03:21Z 2023 2023-04-18 -- 24968 http://biblioteca.incaper.es.gov.br/digital/handle/item/4430 pt_BR Food Chemistry Advances, v. 2, p. 1-10, 2023. |
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Análise sensorial Coffea Café Fermentação Sabor Qualidade Análise sensorial Coffea Café Fermentação Sabor Qualidade |
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Análise sensorial Coffea Café Fermentação Sabor Qualidade Análise sensorial Coffea Café Fermentação Sabor Qualidade SOUSA, L. H. B. P. de LUZ, J. M. R. da SILVA, M. de C. S. da MORELI, A. P. VELOSO, T. G. R. GUARÇONI, R. G. MOREIRA, T. R. BARROS, M. V. P. KAUYA, M. C. M. MARCATE, J. P. P. BRIOSCHI JUNIOR, D. GOMES, W. dos S. PEREIRA, L. L. OLIVEIRA, E. C. da S. Relationship between sensory and microbial profiles of fermented coffee by dry and washed methods. |
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fermented coffee.pdf |
author2 |
Luiz Henrique Bozzi Pimenta de Sousa, IFES; José Maria Rodrigues da Luz; Marliane de Cássia Soares da Silva, UFV; Aldemar Polonini Moreli, Ifes Venda Nova do Imigrante; Tomás Gomes Reis Veloso, UFV; Rogerio Carvalho Guarçoni, Incaper; Taís Rizzo Moreira, UFES; Marcos Vinícius Pereira Barros, UFV; Maria Catarina Megumi Kasuya, UFV; João Paulo Pereira Marcate, IFES; Dério Brioschi Júnior, IFES; Willian dos Santos Gomes, UFES; Lucas Louzada Pereira, IFES; Emanuele Catarina da Silva Oliveira, IFES. |
author_facet |
Luiz Henrique Bozzi Pimenta de Sousa, IFES; José Maria Rodrigues da Luz; Marliane de Cássia Soares da Silva, UFV; Aldemar Polonini Moreli, Ifes Venda Nova do Imigrante; Tomás Gomes Reis Veloso, UFV; Rogerio Carvalho Guarçoni, Incaper; Taís Rizzo Moreira, UFES; Marcos Vinícius Pereira Barros, UFV; Maria Catarina Megumi Kasuya, UFV; João Paulo Pereira Marcate, IFES; Dério Brioschi Júnior, IFES; Willian dos Santos Gomes, UFES; Lucas Louzada Pereira, IFES; Emanuele Catarina da Silva Oliveira, IFES. SOUSA, L. H. B. P. de LUZ, J. M. R. da SILVA, M. de C. S. da MORELI, A. P. VELOSO, T. G. R. GUARÇONI, R. G. MOREIRA, T. R. BARROS, M. V. P. KAUYA, M. C. M. MARCATE, J. P. P. BRIOSCHI JUNIOR, D. GOMES, W. dos S. PEREIRA, L. L. OLIVEIRA, E. C. da S. |
format |
-- |
topic_facet |
Análise sensorial Coffea Café Fermentação Sabor Qualidade |
author |
SOUSA, L. H. B. P. de LUZ, J. M. R. da SILVA, M. de C. S. da MORELI, A. P. VELOSO, T. G. R. GUARÇONI, R. G. MOREIRA, T. R. BARROS, M. V. P. KAUYA, M. C. M. MARCATE, J. P. P. BRIOSCHI JUNIOR, D. GOMES, W. dos S. PEREIRA, L. L. OLIVEIRA, E. C. da S. |
author_sort |
SOUSA, L. H. B. P. de |
title |
Relationship between sensory and microbial profiles of fermented coffee by dry and washed methods. |
title_short |
Relationship between sensory and microbial profiles of fermented coffee by dry and washed methods. |
title_full |
Relationship between sensory and microbial profiles of fermented coffee by dry and washed methods. |
title_fullStr |
Relationship between sensory and microbial profiles of fermented coffee by dry and washed methods. |
title_full_unstemmed |
Relationship between sensory and microbial profiles of fermented coffee by dry and washed methods. |
title_sort |
relationship between sensory and microbial profiles of fermented coffee by dry and washed methods. |
publisher |
Food Chemistry Advances, v. 2, p. 1-10, 2023. |
publishDate |
2023 |
url |
http://biblioteca.incaper.es.gov.br/digital/handle/item/4430 |
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