Résultats pour : "Fermentation alcoolique"
Nombre de documents : 3.
Article de revue
Development of a model for the alcoholic fermentation of cocoa beans by a Saccharomyces cerevisiae strain.
Kouame Christelle, Loiseau Gérard, Grabulos Joël, Boulanger Renaud, Mestres Christian.
2021.
International Journal of Food Microbiology, 337:108917, 10 p.
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Alcoholic fermentation as a potential tool for coffee pulp detoxification and reuse: Analysis of phenolic composition and caffeine content by HPLC-DAD-MS/MS.
Santos Da Silveira Jessica, Mertz Christian, Morel Gilles, Lacour Stella, Belleville Marie-Pierre, Durand Noël, Dornier Manuel.
2020.
Food Chemistry, 319:126600, 7 p.
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Solid-state fermentation as a sustainable method for coffee pulp treatment and production of an extract rich in chlorogenic acids.
Santos Da Silveira Jessica, Durand Noel, Lacour Stella, Belleville Marie-Pierre, Perez Ana, Loiseau Gérard, Dornier Manuel.
2019.
Food and Bioproducts Processing, 115 : 175-184.
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