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Microorganisms in coffee fermentation: A bibliometric and systematic literature network analysis related to agriculture and beverage quality (1965-2019)

  • Cruz-O'Byrne R
  • Piraneque-Gambasica N
  • Aguirre-Forero S
  • et al.
Coffee Science (2020) 15 1-14
DOI: 10.25186/.v15i.1773
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Abstract

The activity of microorganisms in coffee fermentation has a great influence on the composition of the beans and their beverage quality. In the present study a bibliometric and systematic literature network analysis is made to examine the growth in the literature and the …

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APA

Cruz-O’Byrne, R., Piraneque-Gambasica, N., Aguirre-Forero, S., & Ramirez-Vergara, J. (2020). Microorganisms in coffee fermentation: A bibliometric and systematic literature network analysis related to agriculture and beverage quality (1965-2019). Coffee Science, 15, 1–14. https://doi.org/10.25186/.v15i.1773

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