Microbial fermentation affects sensorial, chemical, and microbial profile of coffee under carbonic maceration
Dério Brioschi, Rogério Carvalho Guarçoni, Marliane de Cássia Soares da Silva, Tomás Gomes Reis Veloso, Maria Catarina Megumi Kasuya, Emanuele Catarina da Silva Oliveira, José Maria Rodrigues da Luz, Taís Rizzo Moreira, Danieli Grancieri Debona, Lucas Louzada Pereira
Topics & Concepts
Food scienceFermentationWinemakingMaceration (sewage)ChemistryTrigonellineHydroxymethylfurfuralTemperature gradient gel electrophoresisSensory analysisBacterial growthBacteriaBiochemistryBiologyMaterials science16S ribosomal RNAFurfuralCatalysisGeneComposite materialGeneticsCoffee research and impactsTea Polyphenols and EffectsFermentation and Sensory Analysis