BIBLIOGRAPHIC RECORD

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

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Recorded authors
Chenhui Wang; Jingcan Sun; Benjamin Lassabliere; Bin Yu; Feifei Zhao; Fangju Zhao; Ying Chen; Shao Quan Liu
Source of metadata
Crossref
Year recorded
2018

Public identifiers and source

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Reference

Chenhui Wang; Jingcan Sun; Benjamin Lassabliere; Bin Yu; Feifei Zhao; Fangju Zhao; Ying Chen; Shao Quan Liu. (2018). Potential of lactic acid bacteria to modulate coffee volatiles and effect of glucose supplementation: fermentation of green coffee beans and impact of coffee roasting. https://doi.org/10.1002/jsfa.9202

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