Dynamic Changes of Microbial Communities and Chemical Compounds During the Dry Processing of <i>Coffea arabica</i>.

Food Sci Nutr · 2025 · PMC12022005 · PMID 40291928

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showed a trendno p-value reported

During the dry process, Tatumella , Gluconobacter , and Candida showed a trend of increasing firstly and decreasing subsequently, while Klebsiella and Lachancea reached the highest at the end of processing.

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Dynamic Changes of Microbial Communities and Chemical Compounds During the Dry Processing of &lt;i&gt;Coffea arabica&lt;/i&gt;.

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Dynamic Changes of Microbial Communities and Chemical Compounds During the Dry Processing of <i>Coffea arabica</i>.