Enhancement of Arabica coffee quality with selected potential microbial starter culture under controlled fermentation in wet process
Rattiyakorn Mahingsapun, Prapakorn Tantayotai, Titiporn Panyachanakul, Siritron Samosorn, Kulvadee Dolsophon, Rossaporn Jiamjariyatam, Wanlapa Lorliam, Nantana Srisuk, Sukhumaporn Krajangsang
Topics & Concepts
StarterFermentationFood scienceAromaFlavorMicrobial inoculantLactic acidYeastGreen coffeeChemistryBacteriaBiotechnologyBiologyBiochemistryGeneticsCoffee research and impactsFood Chemistry and Fat AnalysisTea Polyphenols and Effects