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1 Ergebnisse
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Effect of Bacterial and Yeast Starters on the Formation of ..:
Silvia Juliana Martinez
;
Ana Paula Pereira Bressani
;
Disney Ribeiro Dias
..
https://www.frontiersin.org/article/10.3389/fmicb.2019.01287/full. , 2019
Link:
https://doi.org/10.3389/fmicb.2019.01287
RT Journal T1
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 Fermentation
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:f41b269d079047aa984a40f02f653f9f&Exemplar=1&LAN=DE A1 Silvia Juliana Martinez A1 Ana Paula Pereira Bressani A1 Disney Ribeiro Dias A1 João Batista Pavesi Simão A1 Rosane Freitas Schwan PB Frontiers Media S.A. YR 2019 K1 coffee quality K1 cells adhesion K1 organic acids K1 volatile compounds K1 starters culture K1 Microbiology K1 QR1-502 JF https://www.frontiersin.org/article/10.3389/fmicb.2019.01287/full LK http://dx.doi.org/https://doi.org/10.3389/fmicb.2019.01287 DO https://doi.org/10.3389/fmicb.2019.01287 SF ELIB - SuUB Bremen
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