Physical–Chemical and Metataxonomic Characterization of the Microbial Communities Present during the Fermentation of Three Varieties of Coffee from Colombia and Their Sensory Qualities
The microbial composition and physical-chemical characteristics were studied during the coffee fermentation of three <i>Coffea arabica</i> L. varieties, Var. Tabi, Var. Castillo General<sup>®</sup> and Var. Colombia. Mucilage and washed coffee seeds samples were collected at...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-10-01
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| Series: | Agriculture |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2077-0472/13/10/1980 |