Fermentation of coffee fruit with sequential inoculation of Lactiplantibacillus plantarum and Saccharomyces cerevisiae: effect on sensory attributes and chemical composition of the beans.

Autor:	Borém, Flávio Meira1 (AUTHOR), Rabelo, Mariane Helena Sances1 (AUTHOR) marianerabelo1@hotmail.com, de Carvalho Alves, Ana Paula1 (AUTHOR), Santos, Cláudia Mendes1 (AUTHOR), Pieroni, Rodrigo Soares2 (AUTHOR), Nakajima, Makoto3 (AUTHOR), Sugino, Ryosuke3 (AUTHOR)
Zdroj:	Food Chemistry. Jul2024, Vol. 446, pN.PAG-N.PAG. 1p.
Databáze:	Academic Search Ultimate
Externí odkaz:	Zobrazit plný text záznamu Full Text from ScienceDirect