A novel approach for the production of natural aroma compounds using coffee husk Coffee biotechnology and quality Soares, M. Pandey, A. /Christen, Pierre /Raimbault, Maurice Soccol, C.R. CAFE PULPE COMPOSE AROMATIQUE FERMENTATION EN MILIEU SOLIDE CHAMPIGNON METHODE D'ANALYSE CHROMATOGRAPHIE EN PHASE GAZEUSE AROME NATUREL Kluwer Sera, T. (ed.) Soccol, C.R. (ed.) Pandey, A.(ed.) /Roussos, Sevastianos (ed.) 2000 text https://www.documentation.ird.fr/hor/fdi:010024973 fdi:010024973 Soares M., Pandey A., Christen Pierre, Raimbault Maurice, Soccol C.R.. A novel approach for the production of natural aroma compounds using coffee husk. In : Sera T. (ed.), Soccol C.R. (ed.), Pandey A.(ed.), Roussos Sevastianos (ed.), . Coffee biotechnology and quality Kluwer, 2000, 419-425 International Seminar on Biotechnology in the Coffee Agro-Industry, 3., Londrina (BRA), 1999/05/24-28 EN ZONE TROPICALE