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

Maria Antonia Madrid-RestrepoAna M. León-IngaAída Esther Peñuela-MartínezMónica P. CalaAlejandro Reyes2026-03-222026-03-22202410.2139/ssrn.4904814https://doi.org/10.2139/ssrn.4904814https://andeanlibrary.org/handle/123456789/84338enStarterCoffea arabicaInoculationFermentationBiologyFood scienceMetabolomicsCoffeaBotanyBiotechnologyMetagenomic, Metabolomic and Sensorial Characteristics of Fermented Coffea Arabica L. VAR. Castillo Beans Inoculated with Microbial Starter Culturespreprint