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 - Jatuphol Pholtaisong; Chatchol Kongsinkaew; Thapanut On-Mee; Supenya Chittapun; Soisuda Pornpukdeewattana; Tatsaporn Todhanakasem; Kannika Kunyanee; Atikorn Panya; Natthaporn Phonsatta; Prapussorn Yingcharoen; Theppanya Charoenrat (My University, 2025)
Keywords: Saccharomyces boulardii; Coffee research and impacts