Potential of lactic acid bacteria to improve the fermentation and quality of coffee during on-farm processing
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| Description | article by Gilberto Vinícius de Melo Pereira et al published 24 May 2016 in International Journal of Food Science and Technology |
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author: Vanete Thomaz Soccol Adriane Bianchi Pedroni Medeiros Carlos Ricardo Soccol Dão Pedro de Carvalho Neto |
| Publication date | May 24, 2016 |
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