Controlled fermentation of semi-dry coffee (Coffea arabica) using starter cultures: A sensory perspective

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Temporal Dominance of Sensations: Construction of the TDS curves and comparison with time–intensity

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Evolution of sensory aroma attributes from coffee beans to brewed coffee

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Agriculture, Evolutionary Biology, Food Science +14

Microbial diversity during maturation and natural processing of coffee cherries of Coffea arabica in Brazil

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