Influence of native coffee yeast fermentation on phenolic content, organic acids, and volatile compounds in cascara
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Published in | Food science & technology p. 116860 |
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Main Authors | , , , , , , |
Format | Journal Article |
Language | English |
Published |
01.09.2024
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Online Access | Get full text |
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ISSN: | 0023-6438 |
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DOI: | 10.1016/j.lwt.2024.116860 |