Article Versions Notes

da Silva Vale A, Balla G, Rodrigues LRS, de Carvalho Neto DP, Soccol CR, de Melo Pereira GV. Understanding the Effects of Self-Induced Anaerobic Fermentation on Coffee Beans Quality: Microbiological, Metabolic, and Sensory Studies. Foods. 2023; 12(1):37. https://doi.org/10.3390/foods12010037

da Silva Vale, Alexander, Gabriel Balla, Luiz Roberto Saldanha Rodrigues, Dão Pedro de Carvalho Neto, Carlos Ricardo Soccol, and Gilberto Vinícius de Melo Pereira. 2023. "Understanding the Effects of Self-Induced Anaerobic Fermentation on Coffee Beans Quality: Microbiological, Metabolic, and Sensory Studies" Foods 12, no. 1: 37. https://doi.org/10.3390/foods12010037

da Silva Vale, A., Balla, G., Rodrigues, L. R. S., de Carvalho Neto, D. P., Soccol, C. R., & de Melo Pereira, G. V. (2023). Understanding the Effects of Self-Induced Anaerobic Fermentation on Coffee Beans Quality: Microbiological, Metabolic, and Sensory Studies. Foods, 12(1), 37. https://doi.org/10.3390/foods12010037