Impact of different fermentation times on the microbiological, chemical, and sensorial profile of coffees processed by self-induced anaerobiosis fermentation
发酵
食品科学
化学
作者
Juliana Maria Campos Palumbo,Pâmela Mynsen Machado Martins,Luís Gustavo Amaral Salvio,Nádia Nara Batista,Luciana Silva Ribeiro,Flávio Meira Borém,Disney Ribeiro Dias,Rosane Freitas Schwan