Characterization of bioactive, chemical, and sensory compounds from fermented coffees with different yeasts species
Ana Paula Pereira Bressani, Nádia Nara Batista, Gabriela Ferreira, Silvia Juliana Martinez, João Batista Pavesi Simão, Disney Ribeiro Dias, Rosane Freitas Schwan
Topics & Concepts
Torulaspora delbrueckiiFood scienceFermentationABTSCandida parapsilosisChemistryPopulationDPPHYeastStarterInoculationAntioxidantBotanyBiologySaccharomycesBiochemistrySaccharomyces cerevisiaeHorticultureCandida albicansDemographySociologyCoffee research and impactsTea Polyphenols and EffectsFermentation and Sensory Analysis