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

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

Internet

http://scholarbank.nus.edu.sg/handle/10635/136081

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