Concurrent inoculations of Oenococcus oeni and Lachancea thermotolerans: Impacts on non-volatile and volatile components of spent coffee grounds hydrolysates-Reference-Cited by-同舟云学术

Concurrent inoculations of Oenococcus oeni and Lachancea thermotolerans: Impacts on non-volatile and volatile components of spent coffee grounds hydrolysates

Published:2021-08 Issue: Volume:148 Page:111795
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Liu Yunjiao,Seah Rui Hong^ORCID,Abdul Rahaman Mohammed Salahudeen,Lu Yuyun,Liu Shao Quan^ORCID

Publisher

Elsevier BV

Subject

Food Science

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5. Transforming Spent Coffee Grounds’ Hydrolysates with Yeast Lachancea thermotolerans and Lactic Acid Bacterium Lactiplantibacillus plantarum to Develop Potential Novel Alcoholic Beverages;Foods;2023-03-09