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Effect of Different Fermentation Methods on Physicochemical Composition and Sensory Quality of Coffee (Coffea arabica)

Kinyua, A. W.; Kipkorir, R.; Mugendi, Beatrice J.; Kathurima, C. (IOSR Journals, 2017-06)

Fermentation of coffee beans is primarily done to remove mucilage and can be done using two methods; dry and wet fermentation methods. This research aimed at determining the effect of different fermentation methods on ...