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Journal: Foods, 2025
Volume: 14
Number: 111
111
Article: Kluyveromyces lactis and Saccharomyces cerevisiae for Fermentation of Four Different Coffee Varieties
Authors: by Danilo José Machado de Abreu, Denis Henrique Silva Nadaleti, Rafaela Pereira Andrade, Tamara Leite dos Santos, Dérica Gonçalves Tavares, Cesar Elias Botelho, Mário Lúcio Vilela de Resende and Whasley Ferreira Duarte
Link: https://www.mdpi.com/2304-8158/14/1/111

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