Improvement of coffee beverage quality by using selected yeasts strains during the fermentation in dry process

Food Research International

Volumn 61, Issue , 2014, Pages 183-195

  Evangelista, Suzana Reis ^a   Silva, Cristina Ferreira ^a   Miguel, Maria Gabriela Pedrozo da Cruz ^a   Cordeiro, Cecília de Souza ^a   Pinheiro, Ana Carla Marques ^a   Duarte, Whasley Ferreira ^a   Schwan, Rosane Freitas ^a  

^a FEDERAL UNIVERSITY OF LAVRAS   (Brazil)

Author keywords

Coffee fermentation; Coffee quality; Starter culture; Yeasts

Indexed keywords

BEVERAGES; FERMENTATION; FOOD PROCESSING; FRUITS; POLYMERASE CHAIN REACTION; VOLATILE ORGANIC COMPOUNDS;

CANDIDA PARAPSILOSIS; CHEMICAL COMPOSITIONS; COFFEE QUALITIES; COMMERCIAL PRODUCTS; FERMENTATION PROCESS; P. GUILLIERMONDII; STARTER CULTURES; VOLATILE COMPOUNDS;

YEAST;

CANDIDA PARAPSILOSIS; PICHIA GUILLIERMONDII; SACCHAROMYCES CEREVISIAE;

EID: 84901977443     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.11.033     Document Type: Article

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