Open AccessEffect of the fermentation process using a consortium of probiotic bacteria on the taste of Arabica coffee (Coffea arabica)
Author(s) -
Dirayah Rauf Husain,
Andi Ilham Latunra,
Ardiny Triya Amalia,
Riuh Wardhani
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/807/3/032020
Subject(s) - fermentation , food science , chemistry , coffea arabica , oleic acid , organoleptic , flavor , stearic acid , palmitic acid , biology , botany , fatty acid , biochemistry , organic chemistry