Article Versions Notes

Todhanakasem T, Van Tai N, Pornpukdeewattana S, Charoenrat T, Young BM, Wattanachaisaereekul S. The Relationship between Microbial Communities in Coffee Fermentation and Aroma with Metabolite Attributes of Finished Products. Foods. 2024; 13(15):2332. https://doi.org/10.3390/foods13152332

Todhanakasem, Tatsaporn, Ngo Van Tai, Soisuda Pornpukdeewattana, Theppanya Charoenrat, Briana M. Young, and Songsak Wattanachaisaereekul. 2024. "The Relationship between Microbial Communities in Coffee Fermentation and Aroma with Metabolite Attributes of Finished Products" Foods 13, no. 15: 2332. https://doi.org/10.3390/foods13152332

Todhanakasem, T., Van Tai, N., Pornpukdeewattana, S., Charoenrat, T., Young, B. M., & Wattanachaisaereekul, S. (2024). The Relationship between Microbial Communities in Coffee Fermentation and Aroma with Metabolite Attributes of Finished Products. Foods, 13(15), 2332. https://doi.org/10.3390/foods13152332