Evaluation of spontaneous fermentation impact on the physicochemical properties and sensory profile of green and roasted arabica coffee by digital technologies

Wu, H. orcid.org/0000-0002-5521-1476, Gonzalez Viejo, C., Fuentes, S. orcid.org/0000-0002-0377-5085 et al. (2 more authors) (2023) Evaluation of spontaneous fermentation impact on the physicochemical properties and sensory profile of green and roasted arabica coffee by digital technologies. Food Research International, 176. 113800. ISSN 0963-9969

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Item Type: Article
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© 2023 The Authors. This is an open access article under the terms of the Creative Commons Attribution License (CC-BY 4.0), which permits unrestricted use, distribution and reproduction in any medium, provided the original work is properly cited.

Keywords: Fermented coffee; Fermentation; E-nose; Sensory analysis; Aromatic volatile compounds; Machine learning
Dates:
  • Published: 15 December 2023
  • Published (online): 9 December 2023
  • Accepted: 2 December 2023
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Biological Sciences (Leeds) > School of Biology (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 25 Apr 2024 09:55
Last Modified: 25 Apr 2024 09:55
Status: Published
Publisher: Elsevier
Identification Number: 10.1016/j.foodres.2023.113800
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