Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/39824
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DC FieldValueLanguage
dc.creatorMartinez, Silvia Juliana-
dc.creatorBressani, Paula Pereira-
dc.creatorDias, Disney Ribeiro-
dc.creatorSimão, João Batista Pavesi-
dc.creatorSchwan, Rosane Freitas-
dc.date.accessioned2020-04-06T15:47:05Z-
dc.date.available2020-04-06T15:47:05Z-
dc.date.issued2019-
dc.identifier.citationMARTINEZ, 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.pt_BR
dc.identifier.urihttps://www.frontiersin.org/articles/10.3389/fmicb.2019.01287/fullpt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/39824-
dc.languageen_USpt_BR
dc.rightsrestrictAccesspt_BR
dc.sourceFrontiers in Microbiologypt_BR
dc.subjectCoffee qualitypt_BR
dc.subjectCells adhesionpt_BR
dc.subjectOrganic acidspt_BR
dc.subjectVolatile compoundspt_BR
dc.subjectStarters culturept_BR
dc.titleEffect of bacterial and yeast starters on the formation of volatile and organic acid compounds in coffee beans and selection of flavors markers precursors during wetpt_BR
dc.typeArtigopt_BR
Appears in Collections:DBI - Artigos publicados em periódicos
DCA - Artigos publicados em periódicos

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