Improvement of coffee beverage quality by using selected yeasts strains during the fermentation in dry process-Reference-Cited by-同舟云学术

Improvement of coffee beverage quality by using selected yeasts strains during the fermentation in dry process

Published:2014-07 Issue: Volume:61 Page:183-195
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Evangelista Suzana Reis,Silva Cristina Ferreira,Miguel Maria Gabriela Pedrozo da Cruz,Cordeiro Cecília de Souza,Pinheiro Ana Carla Marques,Duarte Whasley Ferreira,Schwan Rosane Freitas

Publisher

Elsevier BV

Subject

Food Science

Reference34 articles.

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4. Direct profiling of the yeast dynamics in wine fermentations;Cocolin;FEMS Microbiology Letters,2000

5. Potent odorants of raw Arabica coffee. Their changes during roasting;Czerny;Journal Agriculture and Food Chemistry,2000

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