Natural fermentation with delayed inoculation of the yeast Torulaspora delbrueckii: Impact on the chemical composition and sensory profile of natural coffee-Reference-Cited by-同舟云学术

Natural fermentation with delayed inoculation of the yeast Torulaspora delbrueckii: Impact on the chemical composition and sensory profile of natural coffee

Published:2023-12 Issue: Volume:174 Page:113632
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Rocha Hully Alves,Borém Flávio Meira,Alves Ana Paula de Carvalho,Santos Cláudia Mendes dos,Schwan Rosane Freitas,Haeberlin Luana,Nakajima Makoto,Sugino Ryosuke

Funder

Fundação de Amparo à Pesquisa do Estado de Minas Gerais

Instituto Nacional de Ciência e Tecnologia do Café

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Elsevier BV

Subject

Food Science

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