Thermotolerant yeasts from fermentation of Coffea arabica L. cv. Catuaí from Panama and their effects on coffee quality

Annals of Microbiology · Published 2026-07-18 · DOI 10.1186/s13213-026-01867-5

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Authors (8)

Alexis I. Montenegro G., Jacqueline R. Salazar C., Karina Correa, Annyurith González, María Ruíz, Paul Bayman, Huzefa A. Raja, Catherina Caballero-George

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Year

2026

Citation

G., A., C., J., Correa, K., et al. (2026). Thermotolerant yeasts from fermentation of Coffea arabica L. cv. Catuaí from Panama and their effects on coffee quality. Annals of Microbiology. https://doi.org/10.1186/s13213-026-01867-5

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