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    Differentiation of sensory descriptors through co-inoculation of yeast and lactic acid bacteria in wet fermented coffee

    Differentiation of sensory descriptors through co-inoculation of yeast and lactic acid bacteria in wet fermented coffee by Sandy Rodrigues Dias, Nádia Nara Batista, Ana Paula Pereira Bressani, Disney Ribeiro Dias, Rosane Freitas Schwan

    Published 2025-03-01
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