Transformation of organic acids and sugars in the mucilage and coffee beans during prolonged fermentation - Concepedia

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Transformation of organic acids and sugars in the mucilage and coffee beans during prolonged fermentation

22

Citations

25

References

2023

Year

Valentina Osorio, Raúl Medina, Ricardo Acuña, Jenny Pabón, Carlos Álvarez, Luis G. Matallana, Mario Roberto Fernandez-Alduenda

Journal of Food Composition and Analysis

Food ChemistryBiosynthesisCoffee BeansFood FermentationIn Vitro FermentationBiochemistryEngineeringBiotechnologyOrganic AcidsPolysaccharideFood ProcessingMetabolismProlonged FermentationHealth Sciences

References

	Year	Citations

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