![](images/graphics/blank.gif)
Investigation of changes of antioxidant properties of coffee through fermentation by using Saccharomyces cerevisiae and Bacillus subtilis
17
lượt xem 3
download
lượt xem 3
download
![](https://tailieu.vn/static/b2013az/templates/version1/default/images/down16x21.png)
The study was carried out to investigate the changes of antioxidant properties and quality of green coffee beans fermented by using Bacillus subtilis and Saccharomyces cerevisiae as starter cultures in sugarcane and banana juice at different times fermentation.
Chủ đề:
Bình luận(0) Đăng nhập để gửi bình luận!
![](images/graphics/blank.gif)
CÓ THỂ BẠN MUỐN DOWNLOAD