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The Altitude of Coffee Cultivation Causes Shifts in the Microbial Community Assembly and Biochemical Compounds in Natural Induced Anaerobic Fermentations.
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- Frontiers in Microbiology, 2021, v. 12, p. 1, doi. 10.3389/fmicb.2021.671395
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- Article
Effect of Bacterial and Yeast Starters on the Formation of Volatile and Organic Acid Compounds in Coffee Beans and Selection of Flavors Markers Precursors During Wet Fermentation.
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- Frontiers in Microbiology, 2019, p. N.PAG, doi. 10.3389/fmicb.2019.01287
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- Article
VARIÁVEIS-CHAVE PARA DETERMINAÇÃO DA QUALIDADE DA ÁGUA EM MICROBACIAS COM PLANTIOS DE EUCALIPTO.
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- Ciência Florestal (01039954), 2018, v. 28, n. 1, p. 127, doi. 10.5902/1980509831590
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- Article
Avaliação de conformidade da agricultura do Caparaó Capixaba nos processos de produção integrada visando a certificação de café.
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- Revista Verde de Agroecologia e Desenvolvimento Sustentável, 2015, v. 10, n. 2, p. 261, doi. 10.18378/rvads.v10i2.2762
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- Article