Use of starter culture on biotransformation processes of Coffea arabica (L.) from Southwestern Antioquia, Colombia
Food Science and Technology International
Published online on June 19, 2025
Abstract
Food Science and Technology International, Volume 32, Issue 6, Page 629-640, September 2026.
Recent advancements in coffee processing increasingly involve the use of isolated or native microorganisms, such as starter cultures, to enhance desired coffee characteristics and modulate sensory properties. This study employed a participatory research ...
Recent advancements in coffee processing increasingly involve the use of isolated or native microorganisms, such as starter cultures, to enhance desired coffee characteristics and modulate sensory properties. This study employed a participatory research ...