Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/39824
metadata.artigo.dc.title: Effect of bacterial and yeast starters on the formation of volatile and organic acid compounds in coffee beans and selection of flavors markers precursors during wet
metadata.artigo.dc.creator: Martinez, Silvia Juliana
Bressani, Paula Pereira
Dias, Disney Ribeiro
Simão, João Batista Pavesi
Schwan, Rosane Freitas
metadata.artigo.dc.subject: Coffee quality
Cells adhesion
Organic acids
Volatile compounds
Starters culture
metadata.artigo.dc.date.issued: 2019
metadata.artigo.dc.identifier.citation: MARTINEZ, S. J. et al. Effect of bacterial and yeast starters on the formation of volatile and organic acid compounds in coffee beans and selection of flavors markers precursors during wet. Frontiers in Microbiology, [S.l.], 2019.
metadata.artigo.dc.identifier.uri: https://www.frontiersin.org/articles/10.3389/fmicb.2019.01287/full
http://repositorio.ufla.br/jspui/handle/1/39824
metadata.artigo.dc.language: en_US
Appears in Collections:DBI - Artigos publicados em periódicos
DCA - Artigos publicados em periódicos

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