Performance of indigenous microbiota and wild-type Pichia kluyveri in fermentation for quality improvement of Coffea canephora based on chemical and sensory characteristics

Food Chemistry 2026

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Authors: Denes K.A. do Rosario, Brenno A.S. Jacinto, Mayara Silva Dutra, José L.C. Gonçalves, Pedro H.A. Martins, Vanessa M. Osório, Rosane F. Schwan, Patrícia Campos Bernardes
DOI: 10.1016/j.foodchem.2026.148258
Cited by: 3
References: 18

Fields of Study & Subjects

Coffee research and impacts Fermentation and Sensory Analysis Probiotics and Fermented Foods

Publication details

Journal / source
Food Chemistry
Publisher
Elsevier BV
Volume
508
Issue
Pt A
Pages
148258–148258
Publication date
3 February 2026
Language
EN