Effects of Enhanced Fermentation of Saccharomyces cerevisiae and Lactobacillus plantarum on Volatile Flavor of Coffee
Yeast and lactic acid bacteria play an important role in improving the flavor of coffee. In order to evaluate the effect of enhanced fermentation of Saccharomyces cerevisiae (S.c), Lactobacillus plantarum (L.p) and mixed bacteria (S.c+L.p) on coffee aroma, the peeled coffee beans were fermented at 2...
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| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-04-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024050272 |
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