Fig. 1From: Microbiological and chemical-sensory characteristics of three coffee varieties processed by wet fermentationTemperature (°C) and pH of tank water of coffee processed by wet fermentation of varieties Ouro Amarelo (), Novo Mundo (), and Catuaà Vermelho (). Data are presented as mean. Standard deviation of mean ranged from 1.75 to 0.23. There was no statistical difference at p < 0.05 by Scott-Knott testBack to article page