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Coffee fermentation

Fontana Angélique, Durand Noël. 2017. Coffee fermentation. In : Fermented foods. Part II: Technological interventions. Ray Ramesh C. (ed.), Montet Didier (ed.). Boca Raton : CRC Press, pp. 306-323. (Food Biology Series) ISBN 978-1-1386-3784-9

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Url - éditeur : https://www.taylorfrancis.com/books/e/9781315205359/chapters/10.1201/9781315205359-14

Mots-clés Agrovoc : Coffea, Fève de café, Fermentation, Technologie alimentaire, Séchage, Microbiologie

Mots-clés libres : Coffee, Fermentation, Dry process, Wet process

Classification Agris : Q02 - Food processing and preservation

Champ stratégique Cirad : Axe 3 (2014-2018) - Alimentation durable

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Source : Cirad-Agritrop (https://agritrop.cirad.fr/584228/)

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