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Inoculation of starter cultures in a semi-dry coffee (Coffea arabica) fermentation process

Suzana Reis Evangelista1, Maria Gabriela da Cruz Pedrozo Miguel2, Cecília de Souza Cordeiro2

  • 1Food Sciences Department, Federal University of Lavras, CEP 37200-000 Lavras, MG, Brazil.

Food Microbiology
|August 3, 2014
PubMed

Keywords:
MetabolitesPCR-DGGESemi-dry processingYeast

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