The Effect of Type and Duration of Digestive Enzyme Treatment on Coffee Bean Composition
During kopi luwak production, coffee fruit is subjected to enzymatic and microbial treatment. While microbial modification of coffee fruit or beans is often investigated, there is little information regarding the influence of the enzymatic part of the process. In this study, green Arabica and Robust...
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| Hlavní autoři: | , , , |
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| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
MDPI AG
2024-03-01
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| Edice: | Applied Sciences |
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| On-line přístup: | https://www.mdpi.com/2076-3417/14/6/2484 |
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