Sensory Properties and Volatile Compound Profile of Anaerobic Fermented Gayo Arabica Coffee In Non-Washed Processing
Coffee is a popular beverage that is consumed worldwide. Flavor is an important aspect of excellent coffee. Fermentation was applied in the wash coffee processing to degrade the mucilage layer and to improve the flavor quality. Fermentation in non-washed gayo arabica coffee processing has not been w...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Indonesian Coffee and Cocoa Research Institute
2021-12-01
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| Series: | Coffee and Cocoa Research Journal |
| Subjects: | |
| Online Access: | http://www.ccrjournal.com/index.php/ccrj/article/view/464 |