Relationship between sensory and microbial profiles of fermented coffee by dry and washed methods
Microorganisms influence the sensory quality of the coffee beverage through the compounds degradation or release of metabolites that diffuse into the fruit. However, type and duration of fermentation can contribute to the growth and diversity of microorganisms. Thus, the objective of this study was...
Main Authors: | , , , , , , , , , , , , , |
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Format: | Article |
Language: | English |
Published: |
Elsevier
2023-10-01
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Series: | Food Chemistry Advances |
Subjects: | |
Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X23000795 |