BIBLIOGRAPHIC RECORD

Impact of Coffee Cherry Fermentation Methods on the Quality Attributes of Dry‐Processed Coffee

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Recorded authors
Mario Fernando Moncayo-Palacios; Víctor Hugo Muñoz-Carvajal; Esteban Largo-Avila; Carlos Hernán Suárez-Rodríguez; Alba Mery Garzón-García
Source of metadata
Crossref
Year recorded
2025

Public identifiers and source

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Reference

Mario Fernando Moncayo-Palacios; Víctor Hugo Muñoz-Carvajal; Esteban Largo-Avila; Carlos Hernán Suárez-Rodríguez; Alba Mery Garzón-García. (2025). Impact of Coffee Cherry Fermentation Methods on the Quality Attributes of Dry‐Processed Coffee. https://doi.org/10.1155/tswj/4278424

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