Transformation of organic acids and sugars in the mucilage and coffee beans during prolonged fermentation
Valentina Osorio, Raúl Medina, Ricardo Acuña, Jenny Pabón, Carlos Álvarez, Luis G. Matallana, Mario Roberto Fernandez-Alduenda
Topics & Concepts
MucilageFermentationFood scienceChemistryTartaric acidFructoseBotanyOrganolepticCitric acidBiologyCoffee research and impactsFood Chemistry and Fat AnalysisFermentation and Sensory Analysis