Processing techniques and microbial fermentation on microbial profile and chemical and sensory quality of the coffee beverage
Marliane de Cássia Soares da Silva, José Maria Rodrigues da Luz, Tomás Gomes Reis Veloso, Willian dos Santos Gomes, Emanuele Catarina da Silva Oliveira, Larissa Márcia Anastácio, Álvaro Cunha Neto, Aldemar Polonini Moreli, Rogério Carvalho Guarçoni, Maria Catarina Megumi Kasuya, Lucas Louzada Pereira
Topics & Concepts
FermentationFood scienceMicrobial population biologySensory analysisMicroorganismChemistryBiologyBiotechnologyBacteriaGeneticsCoffee research and impactsTea Polyphenols and EffectsFermentation and Sensory Analysis