Investigation of Changes of Antioxidant Properties of Coffee through Fermentation by Using Saccharomyces Cerevisiae and Bacillus Subtilis | Zendy

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Investigation of Changes of Antioxidant Properties of Coffee through Fermentation by Using Saccharomyces Cerevisiae and Bacillus Subtilis

Author(s) -

Yen Nhi Dinh,

Quang Duy Nguyen,

Hong Phu Le

Publication year - 2022

Publication title -

technical education science/giáo dục kỹ thuật

Language(s) - English

Resource type - Journals

eISSN - 2615-9740

pISSN - 1859-1272

DOI - 10.54644/jte.70b.2022.1174

Subject(s) - fermentation , food science , antioxidant , bacillus subtilis , dpph , chemistry , starter , flavonoid , biochemistry , biology , bacteria , genetics

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