Succession of bacterial and fungal communities during natural coffee (Coffea arabica) fermentation
Cristina Ferreira Silva(Universidade Federal de Lavras), Rosane Freitas Schwan(Universidade Federal de Lavras), Letícia Aparecida Ferreira de Abreu(Universidade Federal de Lavras), Luís Roberto Batista(Universidade Federal de Lavras), Emilly Grazielly Soares Dias(Universidade Federal de Lavras)
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