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Page 1
Microbiological diversity associated with the spontaneous wet method of coffee fermentation.
Int J Food Microbiol. 2015 Oct 1;210:102-12. doi: 10.1016/j.ijfoodmicro.2015.06.008. Epub 2015 Jun 17.
Int J Food Microbiol. 2015.
PMID: 26119187
Impact of a Microbial Cocktail Used as a Starter Culture on Cocoa Fermentation and Chocolate Flavor.
Magalhães da Veiga Moreira I, de Figueiredo Vilela L, da Cruz Pedroso Miguel MG, Santos C, Lima N, Freitas Schwan R.
Magalhães da Veiga Moreira I, et al. Among authors: da cruz pedroso miguel mg.
Molecules. 2017 May 9;22(5):766. doi: 10.3390/molecules22050766.
Molecules. 2017.
PMID: 28486419
Free PMC article.
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Microbial community and physicochemical dynamics during the production of 'Chicha', a traditional beverage of Indigenous people of Brazil.
Resende LV, Pinheiro LK, Miguel MGDCP, Ramos CL, Vilela DM, Schwan RF.
Resende LV, et al. Among authors: miguel mgdcp.
World J Microbiol Biotechnol. 2018 Mar 8;34(3):46. doi: 10.1007/s11274-018-2429-4.
World J Microbiol Biotechnol. 2018.
PMID: 29520720
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