Effect of fermentation on the quality of conilon coffee (Coffea canephora): Chemical and sensory aspects - ScienceDirect

The Coffee Plant and Beans: An Introduction - ScienceDirect

Influence of fermentation conditions on the sensorial quality of coffee inoculated with yeast - ScienceDirect

Influence of fermentation conditions on the sensorial quality of coffee inoculated with yeast - ScienceDirect

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The terroir of Brazilian Coffea canephora: characterization of the chemical composition - ScienceDirect

PDF) Modulation of aroma and chemical composition of Albariño semi-synthetic wines by non-wine Saccharomyces yeasts and bottle aging

The terroir of Brazilian Coffea canephora: characterization of the chemical composition - ScienceDirect

Fermentation of Coffea canephora inoculated with yeasts: Microbiological, chemical, and sensory characteristics - ScienceDirect

Wet fermentation of Coffea canephora by lactic acid bacteria and yeasts using the self-induced anaerobic fermentation (SIAF) method enhances the coffee quality - ScienceDirect

Wet fermentation of Coffea canephora by lactic acid bacteria and yeasts using the self-induced anaerobic fermentation (SIAF) method enhances the coffee quality - ScienceDirect