Open AccessInvestigation 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