Microbial fermentation affects sensorial, chemical, and microbial profile of coffee under carbonic maceration.
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DOI: 10.1016/j.foodchem.2020.128296
Abstract: In view of the possibility of diversifying metabolic routes promoted by fermentation, this study proposed a new processing method for coffee, which consists of adapting a technique already consolidated in winemaking, carbonic maceration. The assay… read more here.
Keywords: carbonic maceration; chemical microbial; sensorial chemical; fermentation ... See more keywords