Coinoculation of lactic acid bacteria and yeasts increases the quality of wet fermented Arabica coffee
出版年份 2022 全文链接
标题
Coinoculation of lactic acid bacteria and yeasts increases the quality of wet fermented Arabica coffee
作者
关键词
SIAF method, Whole fruit, Coffee fermentation, Sensory descriptors
出版物
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 369, Issue -, Pages 109627
出版商
Elsevier BV
发表日期
2022-03-12
DOI
10.1016/j.ijfoodmicro.2022.109627
参考文献
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