Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/40244
Title: Organic acids produced during fermentation and sensory perception in specialty coffee using yeast starter culture
Keywords: Coffee fermentation
Starter cultures
Volatile compounds
Coffee metabolites
Coffee processing
Fermentação de café
Culturas iniciais
Compostos voláteis
Metabolitos do café
Processamento de café
Issue Date: Feb-2020
Publisher: Elsevier
Citation: BRESSANI, A. P. P. et al. Organic acids produced during fermentation and sensory perception in specialty coffee using yeast starter culture. Food Research International, [S. I.], v. 128, Feb. 2020. Paginação irregular.
URI: https://www.sciencedirect.com/science/article/abs/pii/S0963996919306593#!
http://repositorio.ufla.br/jspui/handle/1/40244
Appears in Collections:DBI - Artigos publicados em periódicos
DEA - Artigos publicados em periódicos
DEG - Artigos publicados em periódicos

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