Effect of conservation method on caffeine uptake by Penicillium commune V33A25 Coffee biotechnology and quality Gutierrez-Sanchez, G. /Perraud Gaime, Isabelle /Augur, Christopher Romano-Machado, J.M. Saucedo-Castaneda, G. CAFE PULPE CAFEINE BIODEGRADATION CHAMPIGNON ENSILAGE FERMENTATION EN MILIEU SOLIDE MILIEU DE CULTURE METHODE D'ANALYSE CHROMATOGRAPHIE EN PHASE LIQUIDE ACTIVITE ENZYMATIQUE TRAITEMENT TECHNOLOGIQUE Kluwer Sera, T. (ed.) Soccol, C.R. (ed.) Pandey, A.(ed.) /Roussos, Sevastianos (ed.) 2000 text https://www.documentation.ird.fr/hor/fdi:010024975 fdi:010024975 Gutierrez-Sanchez G., Perraud Gaime Isabelle, Augur Christopher, Romano-Machado J.M., Saucedo-Castaneda G.. Effect of conservation method on caffeine uptake by Penicillium commune V33A25. In : Sera T. (ed.), Soccol C.R. (ed.), Pandey A.(ed.), Roussos Sevastianos (ed.), . Coffee biotechnology and quality Kluwer, 2000, 447-453 International Seminar on Biotechnology in the Coffee Agro-Industry, 3., Londrina (BRA), 1999/05/24-28 EN MEXIQUE