Now showing items 1-1 of 1
Potential of spontaneous microbial fermentation isolates to improve fermentation and cup quality of wet processed Arabica coffee (coffea arabica)
(Kyambogo University, 2021-07)
Spontaneous wet processing of coffee currently practiced in Uganda is constrained by long processing times, losses, and inferior quality coffees. Starter cultures are nowadays used to control fermentation of foods. This ...