Fermentation of coffee fruit with sequential inoculation of Lactiplantibacillus plantarum and Saccharomyces cerevisiae: effect on sensory attributes and chemical composition of the beans-Reference-Cited by-同舟云学术

Fermentation of coffee fruit with sequential inoculation of Lactiplantibacillus plantarum and Saccharomyces cerevisiae: effect on sensory attributes and chemical composition of the beans

Published:2024-07 Issue: Volume:446 Page:138820
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Borém Flávio Meira,Rabelo Mariane Helena Sances^ORCID,de Carvalho Alves Ana Paula,Santos Cláudia Mendes^ORCID,Pieroni Rodrigo Soares,Nakajima Makoto^ORCID,Sugino Ryosuke

Publisher

Elsevier BV

Reference44 articles.

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4. The relationship between organic acids, sucrose and the quality of specialty coffees;Borém;African Journal of Agricultural Research,2016

5. Efficient coffee beans mucilage layer removal using lactic acid fermentation in a stirred-tank bioreactor: Kinetic, metabolic and sensorial studies;Carvalho Neto;Food Bioscience,2018

Cited by 2 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. How yeast has transformed the coffee market by creating new flavors and aromas through modern post-harvest fermentation systems;Trends in Food Science & Technology;2024-09

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