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Paulina Pakosz1, Anna Bzducha-Wróbel2, Rafał Wołosiak1, Beata Drużyńska1
1Division of Food Quality Assessment, Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences, Warsaw, Poland
2Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences, Warsaw, Poland
Properties of re-fermented green coffee beans
paulina_pakosz@sggw.edu.pl
The LSU AgCenter and the LSU College of Agriculture