The crucial role of yeasts in the wet fermentation of coffee beans and quality
Hosam Elhalis, Julian Cox, Damian Frank, Jian Zhao
Topics & Concepts
NatamycinFermentationFood scienceYeastLactic acidPopulationBiologyLactobacillus brevisBacteriaChemistryBiochemistryLactobacillus plantarumDemographyGeneticsSociologyCoffee research and impactsFermentation and Sensory AnalysisTea Polyphenols and Effects