MODULATION OF COFFEE AROMA VIA GREEN COFFEE BEAN FERMENTATION AND AROMA ENCAPSULATION WITH EMPHASIS ON COFFEE BEAN FERMENTATION

Ph.D

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Bibliographic Details
Main Author:	LEE LIANG WEI WILSON
Other Authors:	CHEMISTRY
Format:	Theses and Dissertations
Language:	English
Published:	2017
Subjects:	Solid-state fermentation, Green coffee beans, Aroma precursors, Coffee aroma, Aroma encapsulation, Volatile profile
Online Access:	http://scholarbank.nus.edu.sg/handle/10635/136081
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Institution:	National University of Singapore
Language:	English

id	sg-nus-scholar.10635-136081
record_format	dspace
spelling	sg-nus-scholar.10635-1360812017-07-01T14:04:46Z MODULATION OF COFFEE AROMA VIA GREEN COFFEE BEAN FERMENTATION AND AROMA ENCAPSULATION WITH EMPHASIS ON COFFEE BEAN FERMENTATION LEE LIANG WEI WILSON CHEMISTRY LIU SHAO QUAN YU BIN Solid-state fermentation, Green coffee beans, Aroma precursors, Coffee aroma, Aroma encapsulation, Volatile profile Ph.D DOCTOR OF PHILOSOPHY 2017-06-30T18:01:25Z 2017-06-30T18:01:25Z 2016-08-18 Thesis LEE LIANG WEI WILSON (2016-08-18). MODULATION OF COFFEE AROMA VIA GREEN COFFEE BEAN FERMENTATION AND AROMA ENCAPSULATION WITH EMPHASIS ON COFFEE BEAN FERMENTATION. ScholarBank@NUS Repository. http://scholarbank.nus.edu.sg/handle/10635/136081 NOT_IN_WOS en
institution	National University of Singapore
building	NUS Library
country	Singapore
collection	ScholarBank@NUS
language	English
topic	Solid-state fermentation, Green coffee beans, Aroma precursors, Coffee aroma, Aroma encapsulation, Volatile profile
spellingShingle	Solid-state fermentation, Green coffee beans, Aroma precursors, Coffee aroma, Aroma encapsulation, Volatile profile LEE LIANG WEI WILSON MODULATION OF COFFEE AROMA VIA GREEN COFFEE BEAN FERMENTATION AND AROMA ENCAPSULATION WITH EMPHASIS ON COFFEE BEAN FERMENTATION
description	Ph.D
author2	CHEMISTRY
author_facet	CHEMISTRY LEE LIANG WEI WILSON
format	Theses and Dissertations
author	LEE LIANG WEI WILSON
author_sort	LEE LIANG WEI WILSON
title	MODULATION OF COFFEE AROMA VIA GREEN COFFEE BEAN FERMENTATION AND AROMA ENCAPSULATION WITH EMPHASIS ON COFFEE BEAN FERMENTATION
title_short	MODULATION OF COFFEE AROMA VIA GREEN COFFEE BEAN FERMENTATION AND AROMA ENCAPSULATION WITH EMPHASIS ON COFFEE BEAN FERMENTATION
title_full	MODULATION OF COFFEE AROMA VIA GREEN COFFEE BEAN FERMENTATION AND AROMA ENCAPSULATION WITH EMPHASIS ON COFFEE BEAN FERMENTATION
title_fullStr	MODULATION OF COFFEE AROMA VIA GREEN COFFEE BEAN FERMENTATION AND AROMA ENCAPSULATION WITH EMPHASIS ON COFFEE BEAN FERMENTATION
title_full_unstemmed	MODULATION OF COFFEE AROMA VIA GREEN COFFEE BEAN FERMENTATION AND AROMA ENCAPSULATION WITH EMPHASIS ON COFFEE BEAN FERMENTATION
title_sort	modulation of coffee aroma via green coffee bean fermentation and aroma encapsulation with emphasis on coffee bean fermentation
publishDate	2017
url	http://scholarbank.nus.edu.sg/handle/10635/136081
_version_	1681097757921640448

MODULATION OF COFFEE AROMA VIA GREEN COFFEE BEAN FERMENTATION AND AROMA ENCAPSULATION WITH EMPHASIS ON COFFEE BEAN FERMENTATION

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