Cocoa and coffee fermentations

By R. Schwan, G. Fleet. 2015

97 citations recorded by the source corpus.

Subfields: Food Science

View Paper: https://www.semanticscholar.org/paper/a2c9986dbf35d94c6a2b6d1ac35caffce0ef0152

How researchers see this paper

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

1. W. Kang
2. Mesfin Haile

Citations in the corpus

• The Role of Microbes in Coffee Fermentation and Their Impact on Coffee Quality (2019, background): “Cofepec, and Ultrazym, which are mixtures of pectinase, hemicellulose, and cellulose [7].”