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Effect of solid-state fungal fermentation on the non-volatiles content and volatiles composition of Coffea canephora (Robusta) coffee beans

Vivien Chia Yen Tang, Jingcan Sun, Maurin Cornuz, Bin Yu, Benjamin Lassabliere

2020Food Chemistry51 citationsDOI

Topics & Concepts

Coffea canephoraRoastingFood scienceAromaFermentationChemistrySolid-state fermentationAspergillus oryzaeFlavourBotanyBiologyCoffea arabicaPhysical chemistryCoffee research and impactsTea Polyphenols and EffectsFood Chemistry and Fat Analysis
Effect of solid-state fungal fermentation on the non-volatiles content and volatiles composition of Coffea canephora (Robusta) coffee beans | Litcius