1. Evaluation of antioxidant, organic acid, and volatile compounds in coffee pulp wine fermented with native yeasts isolated from coffee cherries. (December 2022) Authors: Bae, Hyung Min; Haile, Mesfin; Kang, Won Hee Journal: Food science and technology international Issue: Volume 28:Number 8(2022) Page Start: 716 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. The Role of Microbes in Coffee Fermentation and Their Impact on Coffee Quality. (7th March 2019) Authors: Haile, Mesfin; Kang, Won Hee Other Names: Fiszman Susana Academic Editor. Journal: Journal of food quality Issue: Volume 2019(2019) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗