Fermentation of coffee fruit with sequential inoculation of Lactiplantibacillus plantarum and Saccharomyces cerevisiae: Effects on volatile composition and sensory characteristics
Mariane Helena Sances Rabelo, Flávio Meira Borém, Ana Paula de Carvalho Alves, Rodrigo Soares Pieroni, Cláudia Mendes dos Santos, Makoto Nakajima, Ryosuke Sugino
Topics & Concepts
Food scienceFermentationAromaStarterFlavorLactobacillus plantarumInoculationChemistrySensory analysisLactic acidBiologyBacteriaHorticultureGeneticsCoffee research and impactsTea Polyphenols and EffectsFermentation and Sensory Analysis