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

Cristina F Silva, Rosane F Schwan, Ëustáquio Sousa Dias, Alan E Wheals

Open source

DOI: 10.1016/s0168-1605(00)00315-9
Published: 2000-09
Container: International Journal of Food Microbiology
Publisher: Elsevier BV
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1016/s0168-1605-00-00315-9,
  title = {Microbial diversity during maturation and natural processing of coffee cherries of Coffea arabica in Brazil},
  author = {Cristina F Silva and Rosane F Schwan and Ëustáquio Sousa Dias and Alan E Wheals},
  year = {2000},
  journal = {International Journal of Food Microbiology},
  doi = {10.1016/s0168-1605(00)00315-9},
  url = {https://doi.org/10.1016/s0168-1605(00)00315-9}
}

RIS

TY  - JOUR
TI  - Microbial diversity during maturation and natural processing of coffee cherries of Coffea arabica in Brazil
AU  - Cristina F Silva
AU  - Rosane F Schwan
AU  - Ëustáquio Sousa Dias
AU  - Alan E Wheals
PY  - 2000
JO  - International Journal of Food Microbiology
DO  - 10.1016/s0168-1605(00)00315-9
UR  - https://doi.org/10.1016/s0168-1605(00)00315-9
ER  -

APA

Silva, C. F., Schwan, R. F., Dias, Ë. S., & Wheals, A. E. (2000). Microbial diversity during maturation and natural processing of coffee cherries of Coffea arabica in Brazil. International Journal of Food Microbiology. https://doi.org/10.1016/s0168-1605(00)00315-9

Source records

crossref · retrieved 2026-09-26T15:55:34.655Z