Understanding the Effects of Self-Induced Anaerobic Fermentation on Coffee Beans Quality: Microbiological, Metabolic, and Sensory Studies

In this study, an investigation of the microbial community structure and chemical changes in different layers of a static coffee beans fermentation tank (named self-induced anaerobic fermentation—SIAF) was conducted at different times (24, 48, and 72 h). The microbial taxonomic composition comprised...

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Detalles Bibliográficos
Autores principales: da Silva Vale, Alexander, Balla, Gabriel, Rodrigues, Luiz Roberto Saldanha, de Carvalho Neto, Dão Pedro, Soccol, Carlos Ricardo, de Melo Pereira, Gilberto Vinícius
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9818356/
https://www.ncbi.nlm.nih.gov/pubmed/36613253
http://dx.doi.org/10.3390/foods12010037

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9818356/
https://www.ncbi.nlm.nih.gov/pubmed/36613253
http://dx.doi.org/10.3390/foods12010037

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