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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