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Journal: Foods, 2022
Volume: 11
Number: 3945
Article:
Molecular, Chemical, and Sensory Attributes Fingerprinting of Self-Induced Anaerobic Fermented Coffees from Different Altitudes and Processing Methods
Authors:
by
Silvia Juliana Martinez, Nádia Nara Batista, Ana Paula Pereira Bressani, Disney Ribeiro Dias and Rosane Freitas Schwan
Link:
https://www.mdpi.com/2304-8158/11/24/3945
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