Self-induced anaerobiosis coffee fermentation: Impact on microbial communities, chemical composition and sensory quality of coffee
Thayanna Scopel Pereira, Nádia Nara Batista, Lúcia Pinheiro Santos Pimenta, Silvia Juliana Martinez, Luciana Silva Ribeiro, José Augusto Oliveira Naves, Rosane Freitas Schwan
Topics & Concepts
Food scienceFermentationLactic acidLeuconostoc mesenteroidesLeuconostocSensory analysisMicrobial population biologyChemistryMicroorganismBiologyBacteriaLactobacillusGeneticsCoffee research and impactsPolyamine Metabolism and ApplicationsTea Polyphenols and Effects