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Microbial ecology and functional coffee fermentation dynamics with Pichia kudriavzevii.
S R, Shankar; H P, Sneha; Prakash, Inderjit; Khan, Mahejibin; H N, Punil Kumar; Om, Hari; Basavaraj, K; Murthy, Pushpa S.
Afiliação
  • S R S; Department of Spice & Flavour Science, CSIR- Central Food Technological Research Institute, Mysuru, 570020, India.
  • H P S; Department of Spice & Flavour Science, CSIR- Central Food Technological Research Institute, Mysuru, 570020, India.
  • Prakash I; Department of Spice & Flavour Science, CSIR- Central Food Technological Research Institute, Mysuru, 570020, India.
  • Khan M; Microbiology and Fermentation Technology Department, CSIR- Central Food Technological Research Institute, Mysuru, 570020, India.
  • H N PK; Microbiology and Fermentation Technology Department, CSIR- Central Food Technological Research Institute, Mysuru, 570020, India.
  • Om H; Department of Spice & Flavour Science, CSIR- Central Food Technological Research Institute, Mysuru, 570020, India.
  • Basavaraj K; Coffee Quality Evaluation Centre, Coffee Board of India, Bangalore, 560001, India.
  • Murthy PS; Department of Spice & Flavour Science, CSIR- Central Food Technological Research Institute, Mysuru, 570020, India. Electronic address: pushpa@cftri.res.in.
Food Microbiol ; 105: 104012, 2022 Aug.
Article em En | MEDLINE | ID: mdl-35473973
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Pichia / Café Tipo de estudo: Prognostic_studies Idioma: En Ano de publicação: 2022 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Pichia / Café Tipo de estudo: Prognostic_studies Idioma: En Ano de publicação: 2022 Tipo de documento: Article