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

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