GC/MS-based metabolic profiling for the evaluation of solid state fermentation to improve quality of Arabica coffee beans-Reference-Cited by-同舟云学术

GC/MS-based metabolic profiling for the evaluation of solid state fermentation to improve quality of Arabica coffee beans

Published:2020-04-23 Issue:5 Volume:16 Page:
ISSN:1573-3882
Container-title:Metabolomics
language:en
Short-container-title:Metabolomics

Author:

Aditiawati Pingkan,Astuti Dea Indriani,Kriswantoro Jayen Aris,Khanza Shafira Mutia,Kamarisima ,Irifune Tomoya,Amalia Fitri,Fukusaki Eiichiro,Putri Sastia Prama

Funder

Kementerian Riset Teknologi Dan Pendidikan Tinggi Republik Indonesia

Publisher

Springer Science and Business Media LLC

Subject

Clinical Biochemistry,Biochemistry,Endocrinology, Diabetes and Metabolism

Link

https://link.springer.com/content/pdf/10.1007/s11306-020-01678-y.pdf

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3. Bressani, A. P. P., Martinez, S. J., Evangelista, S. R., Dias, D. R., & Schwan, R. F. (2018). Characteristics of fermented coffee inoculated with yeast starter cultures using different inoculation methods. LWT - Food Science and Technology.,92, 212–219. https://doi.org/10.1016/j.lwt.2018.02.029.

4. Birch, G. G., & Kemp, S. E. (1989). Apparent specific volumes and tastes of amino acids. Chemical Sensses,14(2), 249–258.

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