Wet fermentation of Coffea canephora by lactic acid bacteria and yeasts using the self-induced anaerobic fermentation (SIAF) method enhances the coffee quality. - Cassimiro DMJ; Batista NN; Fonseca HC; Oliveira Naves JA; Coelho JM; Bernardes PC; Dias DR; Schwan RF (Food microbiology, 2023)