GC/MS-based metabolic profiling for the evaluation of solid state fermentation to improve quality of Arabica coffee beans
Coffee fermentation has been reported as one key process in aroma and flavor development of coffee. In this study, Prof. Dr. Pingkan Aditiawati and her team examined second fermentation using isolates from feces of civet (Luwak) and Cilembu sweet potato to improve the quality of Arabica green coffee beans through solid state fermentation approach. This […]