Performance of indigenous microbiota and wild-type Pichia kluyveri in fermentation for quality improvement of Coffea canephora based on chemical and sensory characteristics
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This paper investigated the performance of wild-type Pichia kluyveri inoculation and indigenous microbiota during the fermentation of C. canephora var. Conilon to improve beverage quality. We assessed both the conventional dry-fermentation method and the self-... ...
