Impact of microbial self-induced anaerobiosis fermentation (SIAF) on coffee quality
Marcela Caroline Batista da Mota, Nádia Nara Batista, Disney Ribeiro Dias, Rosane Freitas Schwan
Topics & Concepts
FermentationFood scienceChemistryQuality (philosophy)BiotechnologyBiologyPhysicsQuantum mechanicsCoffee research and impactsFood Chemistry and Fat AnalysisPolyamine Metabolism and Applications