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Journal: Foods, 2024
Volume: 13
Number: 653
653
Article: Enhancing Sensory Quality of Coffee: The Impact of Fermentation Techniques on Coffea arabica cv. Catiguá MG2
Authors: by Lívia C. F. Silva, Paulo V. R. Pereira, Marcelo A. D. da Cruz, Gisele X. R. Costa, Renata A. R. Rocha, Pedro L. L. Bertarini, Laurence R. do Amaral, Matheus S. Gomes and Líbia D. Santos
Link: https://www.mdpi.com/2304-8158/13/5/653

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