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De Carvalho Neto DP, Vinícius De Melo Pereira G, Finco AMO, Rodrigues C, Carvalho JCD, Soccol CR. Microbiological, physicochemical and sensory studies of coffee beans fermentation conducted in a yeast bioreactor model. FOOD BIOTECHNOL 2020. [DOI: 10.1080/08905436.2020.1746666] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Dão Pedro De Carvalho Neto
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba-PR, Brazil
| | | | - Ana Maria Oliveira Finco
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba-PR, Brazil
| | - Cristine Rodrigues
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba-PR, Brazil
| | - Júlio Cesar De Carvalho
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba-PR, Brazil
| | - Carlos Ricardo Soccol
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba-PR, Brazil
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