Potential of lactic acid bacteria to modulate coffee volatiles and effect of glucose supplementation: fermentation of green coffee beans and impact of coffee roasting-Reference-Cited by-同舟云学术

Potential of lactic acid bacteria to modulate coffee volatiles and effect of glucose supplementation: fermentation of green coffee beans and impact of coffee roasting

Published:2018-08-03 Issue:1 Volume:99 Page:409-420
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Wang Chenhui¹^ORCID,Sun Jingcan²,Lassabliere Benjamin²,Yu Bin²,Zhao Feifei³,Zhao Fangju³,Chen Ying³,Liu Shao Quan¹⁴

Affiliation:

1. Department of Chemistry, Food Science and Technology ProgrammeNational University of Singapore Singapore Singapore

2. Mane SEA Pte Ltd Singapore

3. Wilmar (Shanghai) Biotechnology Research & Development Center Co., Ltd Shanghai China

4. National University of Singapore (Suzhou) Research Institute Suzhou China

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.9202

Reference51 articles.

1. Coffee fermentation and flavor – An intricate and delicate relationship

2. Cocoa and Coffee Fermentations 2014 CRC Press Boca Raton FL C Brando M Brando RF Schwan GH Fleet Methods of coffee fermentation and drying 367 396

3. Impact of “ecological” post-harvest processing on coffee aroma: II. Roasted coffee

4. Exploring the impacts of postharvest processing on the microbiota and metabolite profiles during green coffee bean production;Bruyn F;Appl Environ Microbiol,2017

5. Microbiological diversity associated with the spontaneous wet method of coffee fermentation

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