Osorio Pérez, V.; Álvarez-Barreto, C.I.; Matallana, L.G.; Acuña, J.R.; Echeverri, L.F.; Imbachí, L.C.
Effect of Prolonged Fermentations of Coffee Mucilage with Different Stages of Maturity on the Quality and Chemical Composition of the Bean. Fermentation 2022, 8, 519.
https://doi.org/10.3390/fermentation8100519
AMA Style
Osorio Pérez V, Álvarez-Barreto CI, Matallana LG, Acuña JR, Echeverri LF, Imbachí LC.
Effect of Prolonged Fermentations of Coffee Mucilage with Different Stages of Maturity on the Quality and Chemical Composition of the Bean. Fermentation. 2022; 8(10):519.
https://doi.org/10.3390/fermentation8100519
Chicago/Turabian Style
Osorio Pérez, Valentina, Cristina Inés Álvarez-Barreto, Luis Gerónimo Matallana, José Ricardo Acuña, Luz Fanny Echeverri, and Luis Carlos Imbachí.
2022. "Effect of Prolonged Fermentations of Coffee Mucilage with Different Stages of Maturity on the Quality and Chemical Composition of the Bean" Fermentation 8, no. 10: 519.
https://doi.org/10.3390/fermentation8100519
APA Style
Osorio Pérez, V., Álvarez-Barreto, C. I., Matallana, L. G., Acuña, J. R., Echeverri, L. F., & Imbachí, L. C.
(2022). Effect of Prolonged Fermentations of Coffee Mucilage with Different Stages of Maturity on the Quality and Chemical Composition of the Bean. Fermentation, 8(10), 519.
https://doi.org/10.3390/fermentation8100519
