Effect of Co-Inoculation with Pichia fermentans and Pediococcus acidilactici on Metabolite Produced During Fermentation and Volatile Composition of Coffee Beans
Una novedosa estrategia para mejorar la calidad del caf ̌consiste en la remocin̤ de la capa mucilaginosa del fruto a travš de procesos de fermentacin̤. En este estudio son evaluados cuatro protocolos de inoculacin̤ usando frutos de caf ̌maduros e inmaduros utilizando cepas de Pichia fermentans, Ped...
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| 語言: | 英语 |
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| 在線閱讀: | Effect of Co-Inoculation with Pichia fermentans and Pediococcus acidilactici on Metabolite Produced During Fermentation and Volatile Composition of Coffee Beans |
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