Variability of volatile compound profiles during two coffee fermentation times in northern Peru using SPME-GC/MS

Overview of attention for article published in Brazilian Journal of Food Technology, January 2023

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In the top 25% of all research outputs scored by Altmetric
One of the highest-scoring outputs from this source (#1 of 213)
High Attention Score compared to outputs of the same age (87th percentile)
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Análise da variabilidade dos compostos voláteis formados no processo de fermentação do café colhido no norte do Peru mostra a…

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