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Universitas Hasanuddin
Research output:Contribution to journal›Article›peer-review
Ohmic–assisted semi-carbonic maceration for coffee fermentation: Electrical characteristics and polyphenol profiling
Hardinasinta G.
Innovative Food Science and Emerging Technologies
Q1Published: 2026
Abstract
Sourced directly from Elsevier Scopus. No OpenAlex abstract available.
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10.1016/j.ifset.2026.104733Other files and links
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ChemistrySciences
Maceration (sewage)Sciences
Food scienceSciences
PolyphenolSciences
ChromatographySciences
Profiling (computer programming)Sciences
Qualitative analysisSciences
Food storageSciences
Human healthSciences
Chemical compositionSciences