New approach for screening of microorganisms from Arabica coffee processing for their ability to improve Arabica coffee flavor
Sukhumaporn Krajangsang, Phannakan Seephin, Prapakorn Tantayotai, Rattiyakorn Mahingsapun, Yaowapa Meeampun, Titiporn Panyachanakul, Siritron Samosorn, Kulvadee Dolsophon, Rossaporn Jiamjariyatam, Wanlapa Lorliam, Nantana Srisuk
Topics & Concepts
PectinaseFood scienceMucilageBiologyMicroorganismFermentationYeastFlavorInoculationBotanyHorticultureBacteriaBiochemistryEnzymeGeneticsCoffee research and impactsFermentation and Sensory AnalysisTea Polyphenols and Effects