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Biotechnological management of coffee pulp — isolation, screening, characterization, selection of caffeine-degrading fungi and natural microflora present in coffee pulp and husk

MycologyIndustrial MycologyFungal DiversityEngineeringFood MycologyBiochemical EngineeringBiotechnologyBiotechnological ManagementMicrobiologyCaffeine-degrading FungiCoffee Pulp