World journal of microbiology & biotechnology
Biotechnological potential of Non-Saccharomyces yeasts to modulate flavor profiles in specialty coffee fermentation.
Nádia Nara Batista, Pâmela Mynsen Machado Martins, Silvia Juliana Martinez, Disney Ribeiro Dias, Rosane Freitas Schwan
Published: 202510.1007/s11274-025-04738-4
No abstract available for this study.