Natural versus Saccharomyces boulardii self-induced anaerobic coffee fermentation: Effects on physicochemical properties and microbial ecology, and their influence on volatile profiles and sensory attributes across roast levels

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dc.contributor.authorJatuphol Pholtaisong
dc.contributor.authorChatchol Kongsinkaew
dc.contributor.authorThapanut On-Mee
dc.contributor.authorSupenya Chittapun
dc.contributor.authorSoisuda Pornpukdeewattana
dc.contributor.authorTatsaporn Todhanakasem
dc.contributor.authorKannika Kunyanee
dc.contributor.authorAtikorn Panya
dc.contributor.authorNatthaporn Phonsatta
dc.contributor.authorPrapussorn Yingcharoen
dc.contributor.authorTheppanya Charoenrat
dc.date.accessioned2025-07-21T06:12:57Z
dc.date.issued2025-05-22
dc.identifier.doi10.1016/j.foodchem.2025.144871
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/14435
dc.subjectSaccharomyces boulardii
dc.subject.classificationCoffee research and impacts
dc.titleNatural versus Saccharomyces boulardii self-induced anaerobic coffee fermentation: Effects on physicochemical properties and microbial ecology, and their influence on volatile profiles and sensory attributes across roast levels
dc.typeArticle

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