Unlocking the Aromatic Potential of Native Coffee Yeasts: From Isolation to a Biovolatile Platform
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DOI: 10.1021/acs.jafc.2c08263
Abstract: Postharvest processing of coffee has been shown to impact cup quality. Yeasts are known to modulate the sensory traits of the final cup of coffee after controlled fermentation at the farm. Here, we enumerated native… read more here.
Keywords: coffee; platform; aromatic potential; unlocking aromatic ... See more keywords