Functioning of Saccharomyces cerevisiae in honey coffee (Coffea canephora) and their effect on metabolites, volatiles and flavor profiles

Aswathi, K.N.; Shirke, Ayusha; Praveen, Aishwarya; Murthy, Pushpa S.

doi:10.1016/j.foodres.2024.114092

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Functioning of Saccharomyces cerevisiae in honey coffee (Coffea canephora) and their effect on metabolites, volatiles and flavor profiles

Cited by 4 publications

References 32 publications

Quantification of two derivatives of malic acid first-time discovered in coffee: Influence of postharvest processing method

Quantification of two derivatives of malic acid first-time discovered in coffee: Influence of postharvest processing method

Pulped natural/honey coffee process: An innovative approach

Evaluation of the Effect of Saccharomyces Cerevisiae on the Non-Volatile Compounds in Semi-Dry Coffee Beans Using Widely-Targeted Metabolomics Analysis

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