Impact of different fermentation times on the microbiological, chemical, and sensorial profile of coffees processed by self-induced anaerobiosis fermentation

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