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Relationship between sensory and microbial profiles of ferm..:
Luiz Henrique Bozzi Pimenta de Sousa
;
José Maria Rodrigues da Luz
;
Marliane de Cássia Soares da Silva
...
http://www.sciencedirect.com/science/article/pii/S2772753X23000795. , 2023
Link:
https://doi.org/10.1016/j.focha.2023.100259
RT Journal T1
Relationship between sensory and microbial profiles of fermented coffee by dry and washed methods
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:cff731eaf638497186aff2c520e0b739&Exemplar=1&LAN=DE A1 Luiz Henrique Bozzi Pimenta de Sousa A1 José Maria Rodrigues da Luz A1 Marliane de Cássia Soares da Silva A1 Aldemar Polonini Moreli A1 Tomás Gomes Reis Veloso A1 Rogério Carvalho Guarçoni A1 Taís Rizzo Moreira A1 Marcos Vinícius Pereira Barros A1 Maria Catarina Megumi Kasuya A1 João Paulo Pereira Marcate A1 Dério Brioschi Júnior A1 Willian dos Santos Gomes A1 Lucas Louzada Pereira A1 Emanuele Catarina da Silva Oliveira PB Elsevier YR 2023 K1 Induced fermentation K1 Chemical and sensory interactions K1 Flavor K1 Beverage K1 DGGE K1 Q-Graders K1 Food processing and manufacture K1 TP368-456 JF http://www.sciencedirect.com/science/article/pii/S2772753X23000795 LK http://dx.doi.org/https://doi.org/10.1016/j.focha.2023.100259 DO https://doi.org/10.1016/j.focha.2023.100259 SF ELIB - SuUB Bremen
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