Coffee fermentation: Expedition from traditional to controlled process and perspectives for industrialization

Author:

Elhalis HosamORCID,Cox Julian,Zhao Jian

Publisher

Elsevier BV

Subject

Food Science

Reference116 articles.

1. Afriliana, A., Pratiwi, D., Giyarto, G., Belgis, M., Harada, H., Yushiharu, M., & Taizo, M. (2019). Volatile compounds changes in unfermented robusta coffee by re-fermentation using commercial kefir. http://repository.unej.ac.id/xmlui/handle/123456789/105665

2. Role of pectinolytic yeasts in the degradation of mucilage layer of Coffea robusta cherries;Agate;Applied Microbiology,1966

3. Gas chromatography/mass spectrometry-based metabolite profiling of coffee beans obtained from different altitudes and origins with various postharvest processing;Amalia;Metabolomics,2021

4. Coffee enzymes and coffee quality;Amorim,1977

5. Angélico, C. L., Pimenta, C. J., Chalfoun, S. M., Chagas, S. J. de R., Pereira, M. C., & Chalfoun, Y. (2011). Diferentes estádios de maturação e tempos de ensacamento sobre a qualidade do café.

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