Production of functional Arabica and Robusta green coffee beans: Optimization of fermentation with microbial cocktails to improve antioxidant activity and metabolomic profiles
Phatthanaphong Therdtatha, Natcha Jareontanahun, Worraprat Chaisuwan, Kamon Yakul, Atchara Paemanee, Apisit Manassa, Churairat Moukamnerd, Yuthana Phimolsiripol, Sarana Rose Sommano, Phisit Seesuriyachan
Topics & Concepts
Food scienceDPPHFermentationABTSChemistryMetabolomicsAntioxidantStarterBiochemistryChromatographyCoffee research and impactsBiochemical and biochemical processesTea Polyphenols and Effects