Litcius/Paper detail

Microbiological and biochemical performances of six yeast species as potential starter cultures for wet fermentation of coffee beans

Hosam Elhalis, Julian Cox, Damian Frank, Jian Zhao

2020LWT80 citationsDOI

Topics & Concepts

FermentationFood scienceStarterPectinaseYeastIsoamyl alcoholCellulaseAcetaldehydeChemistryFermentation starterAmylaseEthanolEthanol fermentationHydrolysisBotanyBiologyAlcoholBiochemistryEnzymeBacteriaLactic acidGeneticsFermentation and Sensory AnalysisCoffee research and impactsTea Polyphenols and Effects
Microbiological and biochemical performances of six yeast species as potential starter cultures for wet fermentation of coffee beans | Litcius