BIOTRANSFORMATION OF COFFEE FLAVOR WITH YEAST AND LACTIC ACID BACTERIAL FERMENTATION

BIOTRANSFORMATION OF COFFEE FLAVOR WITH YEAST AND LACTIC ACID BACTERIAL FERMENTATION

Ph.D

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Bibliographic Details
Main Author: WANG CHENHUI
Other Authors: CHEMISTRY
Format: Theses and Dissertations
Language:English
Published: 2020
Subjects:
green coffee beans, wine yeasts, lactococcus, lactobacillus, fruity esters, coffee roasting
Online Access:https://scholarbank.nus.edu.sg/handle/10635/171828
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Institution: National University of Singapore
Language: English

Internet

https://scholarbank.nus.edu.sg/handle/10635/171828

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