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
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spelling sg-nus-scholar.10635-1718282020-08-01T13:17:11Z BIOTRANSFORMATION OF COFFEE FLAVOR WITH YEAST AND LACTIC ACID BACTERIAL FERMENTATION WANG CHENHUI CHEMISTRY Liu Shao Quan green coffee beans, wine yeasts, lactococcus, lactobacillus, fruity esters, coffee roasting Ph.D DOCTOR OF PHILOSOPHY (FOS) 2020-07-31T18:00:26Z 2020-07-31T18:00:26Z 2020-01-20 Thesis WANG CHENHUI (2020-01-20). BIOTRANSFORMATION OF COFFEE FLAVOR WITH YEAST AND LACTIC ACID BACTERIAL FERMENTATION. ScholarBank@NUS Repository. https://scholarbank.nus.edu.sg/handle/10635/171828 0000-0002-4854-5072 en
institution National University of Singapore
building NUS Library
country Singapore
collection ScholarBank@NUS
language English
topic green coffee beans, wine yeasts, lactococcus, lactobacillus, fruity esters, coffee roasting
spellingShingle green coffee beans, wine yeasts, lactococcus, lactobacillus, fruity esters, coffee roasting
WANG CHENHUI
BIOTRANSFORMATION OF COFFEE FLAVOR WITH YEAST AND LACTIC ACID BACTERIAL FERMENTATION
description Ph.D
author2 CHEMISTRY
author_facet CHEMISTRY
WANG CHENHUI
format Theses and Dissertations
author WANG CHENHUI
author_sort WANG CHENHUI
title BIOTRANSFORMATION OF COFFEE FLAVOR WITH YEAST AND LACTIC ACID BACTERIAL FERMENTATION
title_short BIOTRANSFORMATION OF COFFEE FLAVOR WITH YEAST AND LACTIC ACID BACTERIAL FERMENTATION
title_full BIOTRANSFORMATION OF COFFEE FLAVOR WITH YEAST AND LACTIC ACID BACTERIAL FERMENTATION
title_fullStr BIOTRANSFORMATION OF COFFEE FLAVOR WITH YEAST AND LACTIC ACID BACTERIAL FERMENTATION
title_full_unstemmed BIOTRANSFORMATION OF COFFEE FLAVOR WITH YEAST AND LACTIC ACID BACTERIAL FERMENTATION
title_sort biotransformation of coffee flavor with yeast and lactic acid bacterial fermentation
publishDate 2020
url https://scholarbank.nus.edu.sg/handle/10635/171828
_version_ 1681101442269577216

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