Improvement of coffee beverage quality by using selected yeasts strains during the fermentation in dry process

By S. Evangelista, C. Silva, M. Miguel, C. S. Cordeiro, A. C. M. Pinheiro, W. F. Duarte, R. Schwan. 2014

205 citations recorded by the source corpus.

Subfields: Food Science, Pharmacology, Plant Science

View Paper: https://www.semanticscholar.org/paper/547b8899ed79f125fd7975a24b6060b772f9572d

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

1. Gilberto Vinícius de Melo Pereira
2. A. C. D. O. Junqueira
3. C. Soccol
4. L. A. Letti
5. D. P. de Carvalho Neto
6. A. I. Magalhães Júnior
7. S. Karp

Citations in the corpus

• A Review of Selection Criteria for Starter Culture Development in the Food Fermentation Industry (2020, background): “guilliermondi, and Yarrowia lipolytica are the main species selected.([35,153,154,243,244]) LAB are also being exploited as a promising coffee starter”