Reduction of Antiphysiological Compounds of Coffee Pulp Through Solid State Fungal Fermentation

Porres, C., Calzada, J. F., & Alvarez, D. (1994). Reduction of Antiphysiological Compounds of Coffee Pulp Through Solid State Fungal Fermentation. In Advances in Bioprocess Engineering (pp. 391–396). Springer Netherlands. https://doi.org/10.1007/978-94-017-0641-4_52