Potential of lactic acid bacteria to modulate coffee volatiles and effect of glucose supplementation: fermentation of green coffee beans and impact of coffee roasting

Chenhui Wang, Jingcan Sun, Benjamin Lassabliere, Bin Yu, Feifei Zhao, Fangju Zhao, Ying Chen, Shao Quan Liu
  • Journal of the Science of Food and Agriculture, August 2018, Wiley
  • DOI: 10.1002/jsfa.9202

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http://dx.doi.org/10.1002/jsfa.9202

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