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Microbial diversity and chemical characteristics of Coffea canephora grown in different environments and processed by dry method.
World J Microbiol Biotechnol. 2021 Feb 17;37(3):51. doi: 10.1007/s11274-021-03017-2.
World J Microbiol Biotechnol. 2021.
PMID: 33594606
The use of mesophilic and lactic acid bacteria strains as starter cultures for improvement of coffee beans wet fermentation.
Ribeiro LS, da Cruz Pedrozo Miguel MG, Martinez SJ, Bressani APP, Evangelista SR, Silva E Batista CF, Schwan RF.
Ribeiro LS, et al. Among authors: da cruz pedrozo miguel mg.
World J Microbiol Biotechnol. 2020 Nov 21;36(12):186. doi: 10.1007/s11274-020-02963-7.
World J Microbiol Biotechnol. 2020.
PMID: 33219454
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