Potential of lactic acid bacteria to improve the fermentation and quality of coffee during on-farm processing
about
Potential of lactic acid bacteria to improve the fermentation and quality of coffee during on-farm processing
description
im Mai 2016 veröffentlichter wissenschaftlicher Artikel
@de
wetenschappelijk artikel
@nl
наукова стаття, опублікована в травні 2016
@uk
name
Potential of lactic acid bacte ...... ffee during on-farm processing
@en
Potential of lactic acid bacte ...... ffee during on-farm processing
@nl
type
label
Potential of lactic acid bacte ...... ffee during on-farm processing
@en
Potential of lactic acid bacte ...... ffee during on-farm processing
@nl
prefLabel
Potential of lactic acid bacte ...... ffee during on-farm processing
@en
Potential of lactic acid bacte ...... ffee during on-farm processing
@nl
P2093
P2860
P356
P1476
Potential of lactic acid bacte ...... ffee during on-farm processing
@en
P2093
Adenise Lorenci Woiciechowski
Adriane Bianchi Pedroni Medeiros
Carlos Ricardo Soccol
Dão Pedro de Carvalho Neto
Ensei Neto
Gilberto Vinícius de Melo Pereira
Vanete Thomaz Soccol
P2860
P304
P356
10.1111/IJFS.13142
P577
2016-05-24T00:00:00Z