Antioxidant Properties of Fermented Green Coffee Beans with <i>Wickerhamomyces anomalus </i>(Strain KNU18Y3)
A few yeast species have been tested frequently to improve the tastes, flavors, and other important quality parameters of coffee. However, continuing evaluations of different yeast species for fermenting green coffee beans will have a significant positive contribution to the coffee industry. This ex...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-01-01
|
| Series: | Fermentation |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5637/6/1/18 |