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http://repositorio.ufla.br/jspui/handle/1/39824
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DC Field | Value | Language |
---|---|---|
dc.creator | Martinez, Silvia Juliana | - |
dc.creator | Bressani, Paula Pereira | - |
dc.creator | Dias, Disney Ribeiro | - |
dc.creator | Simão, João Batista Pavesi | - |
dc.creator | Schwan, Rosane Freitas | - |
dc.date.accessioned | 2020-04-06T15:47:05Z | - |
dc.date.available | 2020-04-06T15:47:05Z | - |
dc.date.issued | 2019 | - |
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. | pt_BR |
dc.identifier.uri | https://www.frontiersin.org/articles/10.3389/fmicb.2019.01287/full | pt_BR |
dc.identifier.uri | http://repositorio.ufla.br/jspui/handle/1/39824 | - |
dc.language | en_US | pt_BR |
dc.rights | restrictAccess | pt_BR |
dc.source | Frontiers in Microbiology | pt_BR |
dc.subject | Coffee quality | pt_BR |
dc.subject | Cells adhesion | pt_BR |
dc.subject | Organic acids | pt_BR |
dc.subject | Volatile compounds | pt_BR |
dc.subject | Starters culture | pt_BR |
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 | pt_BR |
dc.type | Artigo | pt_BR |
Appears in Collections: | DBI - Artigos publicados em periódicos DCA - Artigos publicados em periódicos |
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