Open AccessFermentação de café via úmida com adição de culturas iniciadoras e a inclusão de características sensoriais na bebida / Wet coffee fermentation with addition of starter cultures and the inclusion of sensory characteristics in the beverage
Author(s) -
Cláudia Dorta,
Renata Bonini Pardo,
Alda Maria Machado Bueno Otoboni,
Paulo Sérgio Jorge,
Alice Yoshiko Tanaka,
Hannes Fischer,
Adriaovais Martins
Publication year - 2021
Publication title -
brazilian journal of animal and environmental research
Language(s) - English
Resource type - Journals
ISSN - 2595-573X
DOI - 10.34188/bjaerv4n1-050
Subject(s) - food science , starter , chemistry , fermentation
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