Dominant microbial communities and biochemical profile of pulped natural fermented coffees growing in different altitudes
Silvia Juliana Martinez, Ana Paula Pereira Bressani, João Batista Pavesi Simão, Victor Satler Pylro, Disney Ribeiro Dias, Rosane Freitas Schwan
Topics & Concepts
Food scienceFermentationChemistryPhenolsAltitude (triangle)WeissellaCitric acidBotanyLactobacillusBiologyBiochemistryLeuconostocMathematicsGeometryCoffee research and impactsPolyamine Metabolism and ApplicationsFermentation and Sensory Analysis