Metagenomic, Metabolomic and Sensorial Characteristics of Fermented Coffea Arabica L. VAR. Castillo Beans Inoculated with Microbial Starter Cultures

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dc.contributor.authorMaria Antonia Madrid-Restrepo
dc.contributor.authorAna M. León-Inga
dc.contributor.authorAída Esther Peñuela-Martínez
dc.contributor.authorMónica P. Cala
dc.contributor.authorAlejandro Reyes
dc.coverage.spatialBolivia
dc.date.accessioned2026-03-22T20:50:01Z
dc.date.available2026-03-22T20:50:01Z
dc.date.issued2024
dc.identifier.doi10.2139/ssrn.4904814
dc.identifier.urihttps://doi.org/10.2139/ssrn.4904814
dc.identifier.urihttps://andeanlibrary.org/handle/123456789/84338
dc.language.isoen
dc.publisherRELX Group (Netherlands)
dc.relation.ispartofSSRN Electronic Journal
dc.sourceUniversidad de Los Andes
dc.subjectStarter
dc.subjectCoffea arabica
dc.subjectInoculation
dc.subjectFermentation
dc.subjectBiology
dc.subjectFood science
dc.subjectMetabolomics
dc.subjectCoffea
dc.subjectBotany
dc.subjectBiotechnology
dc.titleMetagenomic, Metabolomic and Sensorial Characteristics of Fermented Coffea Arabica L. VAR. Castillo Beans Inoculated with Microbial Starter Cultures
dc.typepreprint

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