Study on coffee quality improvement by self-induced anaerobic fermentation: Microbial diversity and enzymatic activity-Reference-Cited by-同舟云学术

Study on coffee quality improvement by self-induced anaerobic fermentation: Microbial diversity and enzymatic activity

Published:2023-03 Issue: Volume:165 Page:112528
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Braga Ana Valéria Ulhano,Miranda Márcio André,Aoyama Hiroshi,Schmidt Flavio Luís

Publisher

Elsevier BV

Subject

Food Science

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1. Evaluation of Arabica Coffee Fermentation Using Machine Learning;Foods;2024-02-01

2. Effect of self-induced anaerobiosis fermentation (SIAF) in the volatile compounds and sensory quality of coffee;European Food Research and Technology;2023-11-05

3. Comparative studies of fermented coffee fruits post-treatments on chemical and sensory properties of roasted beans in Yunnan, China;Food Chemistry;2023-10

4. Interaction and Metabolic Function of Microbiota during the Washed Processing of Coffea arabica;Molecules;2023-08-16

5. Microbial Diversity of Anaerobic-Fermented Coffee and Potential for Inhibiting Ochratoxin-Produced Aspergillus niger;Foods;2023-08-06