Microbiological and Biochemical Study of Coffee Fermentation-Reference-Cited by-同舟云学术

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Microbiological and Biochemical Study of Coffee Fermentation

Published:2001-04-01 Issue:4 Volume:42 Page:252-256
ISSN:0343-8651
Container-title:Current Microbiology
language:
Short-container-title:Current Microbiology

Author:

Avallone Sylvie,Guyot Bernard,Brillouet Jean-Marc,Olguin Eugenia,Guiraud Joseph-Pierre

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,General Medicine,Microbiology

Link

http://link.springer.com/content/pdf/10.1007/s002840110213.pdf

Cited by 89 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. SENSORY PROFILE OF BEVERAGES PRODUCED FROM FERMENTED COFFEE UNDER DIFFERENT TIME AND TEMPERATURE CONDITIONS;International Journal of Gastronomy and Food Science;2024-09

2. Fermentation with coffee berry peels induces spatiotemporal changes in microbial communities leading to unique aroma of coffee berries;International Journal of Food Properties;2024-08-21

3. Refermentation with yeast and lactic acid bacteria isolates: a strategy to improve the flavor of green coffee beans;Journal of the Science of Food and Agriculture;2024-07-15

4. Inactivation of Aspergillus flavus on green coffee beans by treatments with organic acid vapor;Food Control;2024-06

5. Characterization of yeast mutant strains for starter culture in Arabica coffee fermentation;Scientific Reports;2024-03-13

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