Biosafety and Fermentation Performance of Wickerhamomyces anomalus Starter Cultures in Fully Washed and Modified Whole-Cherry Fermentation of Coffea canephora
- DOI
- 10.3390/foods15203721
- Published
- 2026-10-19
- Container
- Foods
- Publisher
- MDPI AG
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3390/foods15203721,
title = {Biosafety and Fermentation Performance of Wickerhamomyces anomalus Starter Cultures in Fully Washed and Modified Whole-Cherry Fermentation of Coffea canephora},
author = {Phansiya Thidnithinon and Titiporn Panyachanakul and Siritron Samosorn and Kulvadee Dolsophon and Rossaporn Jiamjariyatam and Wanlapa Lorliam and Ramida Watanapokasin and Nuttika Suwannasai and Sukhumaporn Krajangsang},
year = {2026},
journal = {Foods},
doi = {10.3390/foods15203721},
url = {https://doi.org/10.3390/foods15203721}
}RIS
TY - JOUR TI - Biosafety and Fermentation Performance of Wickerhamomyces anomalus Starter Cultures in Fully Washed and Modified Whole-Cherry Fermentation of Coffea canephora AU - Phansiya Thidnithinon AU - Titiporn Panyachanakul AU - Siritron Samosorn AU - Kulvadee Dolsophon AU - Rossaporn Jiamjariyatam AU - Wanlapa Lorliam AU - Ramida Watanapokasin AU - Nuttika Suwannasai AU - Sukhumaporn Krajangsang PY - 2026 JO - Foods DO - 10.3390/foods15203721 UR - https://doi.org/10.3390/foods15203721 ER -
APA
Thidnithinon, P., Panyachanakul, T., Samosorn, S., Dolsophon, K., Jiamjariyatam, R., Lorliam, W., Watanapokasin, R., Suwannasai, N., & Krajangsang, S. (2026). Biosafety and Fermentation Performance of Wickerhamomyces anomalus Starter Cultures in Fully Washed and Modified Whole-Cherry Fermentation of Coffea canephora. Foods. https://doi.org/10.3390/foods15203721
Source records
- crossref · retrieved 2026-11-03T15:22:33.207Z