Potential of lactic acid bacteria to improve the fermentation and quality of coffee during on-farm processing

By G. Pereira, D. Neto, A. Medeiros, V. Soccol, E. Neto, A. Woiciechowski, C. Soccol. 2016

95 citations recorded by the source corpus.

Subfields: Food Science, Pharmacology, Plant Science

View Paper: https://www.semanticscholar.org/paper/ac92578bcf679c4556c98f8d843d111ed6ce717b

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

1. Gilberto Vinícius de Melo Pereira
2. A. C. D. O. Junqueira
3. C. Soccol
4. L. A. Letti
5. D. P. de Carvalho Neto
6. A. I. Magalhães Júnior
7. S. Karp

Citations in the corpus

• A Review of Selection Criteria for Starter Culture Development in the Food Fermentation Industry (2020, background): “Thus, homofermentive species, such as Lactobacillus plantarum, show attractive potential.([152])”