Please use this identifier to cite or link to this item:
http://repositorio.ufla.br/jspui/handle/1/39824
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 |
Keywords: | Coffee quality Cells adhesion Organic acids Volatile compounds Starters culture |
Issue Date: | 2019 |
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. |
URI: | https://www.frontiersin.org/articles/10.3389/fmicb.2019.01287/full http://repositorio.ufla.br/jspui/handle/1/39824 |
Appears in Collections: | DBI - Artigos publicados em periódicos DCA - Artigos publicados em periódicos |
Files in This Item:
There are no files associated with this item.
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.