Browsing HCMIU Thesis by Subject "Enzymes; Coffee fermentation"
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Improvement quality of fermentation coffee beans using enxymes extracted from aspergillus niger
(HCMC - International University, 2015)In this study, the main purposes of coffee fermentation are completely removing the viscous layer, increasing soluble solid content and preserving chlorogenic acid content under the activity of enzymes extracted from ... -
Study on coffee fermentation by using microbial enzymes from penicillium citrinum for coffee quality improvement
(HCMC - International University, 2015)This study was aimed to improve the coffee quality by using pectinase and cellulase extracted from Penicillium citrinum culture by molasses. The purposes of coffee fermentation are removing of viscous layer, keeping the ...