Microbial diversity and chemical characteristics of Coffea canephora grown in different environments and processed by dry method
Priscila Vargas Pereira, Danielle Gonçalves Bravim, R. Grillo, Larissa Diirr Bertoli, Vanessa Moreira Osório, Daniela da Silva Oliveira, Maria Gabriela da Cruz Pedrozo Miguel, Rosane Freitas Schwan, Samuel de Assis Silva, Jussara Moreira Coelho, Patrícia Campos Bernardes
Topics & Concepts
Food scienceCoffea canephoraMicroorganismPopulationFructoseFermentationBiologyYeastCoffeaChemistryBotanyBacteriaCoffea arabicaBiochemistryDemographyGeneticsSociologyCoffee research and impactsFermentation and Sensory AnalysisTea Polyphenols and Effects