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Coinoculation of Saccharomyces cerevisiae and Bacillus am... | ResearchHub
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Coinoculation of Saccharomyces cerevisiae and Bacillus amyloliquefaciens in solid-state and submerged coffee fermentation: Influences on chemical and sensory compositions
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Authors
Ludmilla Ferreira
5 more
Ludmilla Ferreira
•
Pedro Bertarini
3 more
•
Líbia Santos
Published
June 1, 2024
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Journal
LWT
Topics
Biology
Biochemistry
Chemistry
Pharmacology
Pathology And Forensic Medicine
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DOI
10.1016/j.lwt.2024.116299
License
CC-BY-NC-ND
Supporters
Support the authors with ResearchCoin
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Journal
LWT
Topics
Biology
Biochemistry
Chemistry
Pharmacology
Pathology And Forensic Medicine
Show all topics
DOI
10.1016/j.lwt.2024.116299
License
CC-BY-NC-ND
