Fermentation of Coffea canephora inoculated with yeasts: Microbiological, chemical, and sensory characteristics
Bruna Lessa Da Silva, Priscila Vargas Pereira, Larissa Diirr Bertoli, Daila Lima Silveira, Nádia Nara Batista, Patrícia Fontes Pinheiro, Joel de Souza Carneiro, Rosane Freitas Schwan, Samuel de Assis Silva, Jussara Moreira Coelho, Patrícia Campos Bernardes
Topics & Concepts
Coffea canephoraFood scienceFermentationInoculationCoffeaBiologySensory systemBotanyCoffea arabicaHorticultureNeuroscienceCoffee research and impactsFermentation and Sensory AnalysisTea Polyphenols and Effects