Refermentation with yeast and lactic acid bacteria isolates: a strategy to improve the flavor of green coffee beans.

MLA

Zhao, Na, et al. “Refermentation with Yeast and Lactic Acid Bacteria Isolates: A Strategy to Improve the Flavor of Green Coffee Beans.” Journal of the Science of Food & Agriculture, vol. 104, no. 15, Dec. 2024, pp. 9137–50. EBSCOhost, https://doi.org/10.1002/jsfa.13735.

APA

Zhao, N., Kokawa, M., Suzuki, T., Khan, A. R., Dong, W., Nguyen, M., & Kitamura, Y. (2024). Refermentation with yeast and lactic acid bacteria isolates: a strategy to improve the flavor of green coffee beans. Journal of the Science of Food & Agriculture, 104(15), 9137–9150. https://doi.org/10.1002/jsfa.13735

Chicago

Zhao, Na, Mito Kokawa, Taroh Suzuki, Amini Rasool Khan, Weixue Dong, Minh‐Quan Nguyen, and Yutaka Kitamura. 2024. “Refermentation with Yeast and Lactic Acid Bacteria Isolates: A Strategy to Improve the Flavor of Green Coffee Beans.” Journal of the Science of Food & Agriculture 104 (15): 9137–50. doi:10.1002/jsfa.13735.