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Characterization of bioactive, chemical, and sensory compou..:
Bressani, Ana Paula Pereira
;
Batista, Nádia Nara
;
Ferreira, Gabriela
...
Food Research International. 150 (2021) - p. 110755 , 2021
Link:
https://doi.org/10.1016/j.foodres.2021.110755
RT Journal T1
Characterization of bioactive, chemical, and sensory compounds from fermented coffees with different yeasts species
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodres.2021.110755&Exemplar=1&LAN=DE A1 Bressani, Ana Paula Pereira A1 Batista, Nádia Nara A1 Ferreira, Gabriela A1 Martinez, Silvia Juliana A1 Simão, João Batista Pavesi A1 Dias, Disney Ribeiro A1 Schwan, Rosane Freitas PB Elsevier BV YR 2021 SN 0963-9969 JF Food Research International VO 150 SP 110755 LK http://dx.doi.org/https://doi.org/10.1016/j.foodres.2021.110755 DO https://doi.org/10.1016/j.foodres.2021.110755 SF ELIB - SuUB Bremen
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