00802naa a2200253 a 450000100080000000500110000800800410001910000210006024501520008126000090023350000580024265300110030065300130031165300120032465300200033665300160035670000160037270000230038870000170041170000220042870000200045070000190047077300590048921045942019-10-28       2019    bl uuuu     u00u1 u    #d1 aTINOCO, N. A. B.  aReduction of BN-alkanoyl-5-hydroxytryptamides and diterpenes by yeast supplementation to green coffee during wet processing.h[electronic resource]  c2019  aQUALIS AINDA NÃO DISPONÍVEL. PA 02.14.004.01.00.03.  aC-5HTs  aCafestol  aKahweol  aStarter culture  aWet process1 aPACHECO, S.1 aGODOY, R. L. de O.1 aBIZZO, H. R.1 aAGUIARA, P. F. de1 aLEITE, S. G. F.1 aREZENDE, C. M.  tFood Research Internationalgv. 115, p. 487-492, 2019.