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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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