MICROBIAL SUCCESSION DURING THE FERMENTATION OF SEMERU ARABICA COFFEE IN WINE COFFEE PRODUCTION
ABSTRACT The current trend in coffee product diversification is wine coffee, which has a wine-like flavor and aroma. Reviews of wine coffee are still limited, especially those related to microbial succession during the fermentation process. The objective of this research was analyzing the microbial...
保存先:
| 主要な著者: | , , , |
|---|---|
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Universitas Brawijaya, Department of Food Science and Biotechnology, Agricultural Technology Faculty
2024-01-01
|
| シリーズ: | Jurnal Pangan dan Agroindustri |
| 主題: | |
| オンライン･アクセス: | https://jpa.ub.ac.id/index.php/jpa/article/view/1093 |
| タグ: |
タグなし, このレコードへの初めてのタグを付けませんか!
|