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Influence of Various Processing Parameters on the Microbial Community Dynamics, Metabolomic Profiles, and Cup Quality During Wet Coffee Processing.
Zhang, Sophia Jiyuan; De Bruyn, Florac; Pothakos, Vasileios; Contreras, Gonzalo F; Cai, Zhiying; Moccand, Cyril; Weckx, Stefan; De Vuyst, Luc.
Afiliação
  • Zhang SJ; Research Group of Industrial Microbiology and Food Biotechnology, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium.
  • De Bruyn F; Research Group of Industrial Microbiology and Food Biotechnology, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium.
  • Pothakos V; Research Group of Industrial Microbiology and Food Biotechnology, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium.
  • Contreras GF; Nestlé Coffee Agriculture Service, Yunnan, China.
  • Cai Z; Yunnan Institute of Tropical Crops, Kunming, China.
  • Moccand C; Nestlé Research, Vers-chez-les-Blanc, Switzerland.
  • Weckx S; Research Group of Industrial Microbiology and Food Biotechnology, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium.
  • De Vuyst L; Research Group of Industrial Microbiology and Food Biotechnology, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium.
Front Microbiol ; 10: 2621, 2019.
Article em En | MEDLINE | ID: mdl-31798557
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2019 Tipo de documento: Article
Texto completo
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2019 Tipo de documento: Article