BIBLIOGRAPHIC RECORD

Evaluation of antioxidant, organic acid, and volatile compounds in coffee pulp wine fermented with native yeasts isolated from coffee cherries

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Recorded authors
Hyung Min Bae; Mesfin Haile; Won Hee Kang
Source of metadata
Crossref
Year recorded
2021

Public identifiers and source

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Reference

Hyung Min Bae; Mesfin Haile; Won Hee Kang. (2021). Evaluation of antioxidant, organic acid, and volatile compounds in coffee pulp wine fermented with native yeasts isolated from coffee cherries. https://doi.org/10.1177/10820132211051874

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