Coffee flavour modification through controlled fermentation of green coffee beans by Saccharomyces cerevisiae and Pichia kluyveri: Part II. Mixed cultures with or without lactic acid bacteria
Chenhui Wang, Jingcan Sun, Benjamin Lassabliere, Bin Yu, Shao‐Quan Liu
Topics & Concepts
FermentationIsoamyl acetateFood scienceFlavourYeastChemistryLactic acidBacteriaBiochemistryBiologyGeneticsCoffee research and impactsFermentation and Sensory AnalysisBiochemical and biochemical processes