Research Progress on Relationship between Microbial and Flavor Development in Coffee Fermentation
Fermentation serves as a critical process in coffee fruit processing for flavor development. Microbial metabolites produced during this biochemical transformation substantially contribute to the aromatic profile and flavor characteristics of roasted coffee beans. Microorganisms degrade coffee fruit...
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| Autori principali: | , , , , , |
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| Natura: | Artigo |
| Lingua: | Chinês |
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The editorial department of Science and Technology of Food Industry
2026-02-01
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| Serie: | Shipin gongye ke-ji |
| Soggetti: | |
| Accesso online: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2025010133 |
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