Open access peer-reviewed Edited Volume

Fermentation - Processes, Benefits and Risks

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Academic Editor

Marta Laranjo
Marta Laranjo

University of Évora,
Portugal

Published03 November 2021

Doi10.5772/intechopen.87513

ISBN978-1-83968-817-1

Print ISBN978-1-83968-816-4

eBook (PDF) ISBN978-1-83968-818-8

Copyright year2021

Number of pages198

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Table of Contents

Open access  chapters

1. Fermentation in the Perspective of Agriculture

By Tolulope Oreoluwa Faniyi and Olukayode Stephen Oyatokun

612
630
2
3. Prospects of Biocatalyst Purification Enroute Fermentation Processes

By Michael Bamitale Osho and Sarafadeen Olateju Kareem

357
350
7. Fermentation of Cocoa Beans

By Romel E. Guzmán-Alvarez and José G. Márquez-Ramos

1,862
6
8. Aroma Profile of Arabica Coffee Based on Ohmic Fermentation

By Reta Reta, Salengke Salengke, Mursalim Mursalim, Junaedi Muhidong, Sitti Nurmiah, Ophirtus Sumule and Fitri Fitri

394
471
4

IMPACT OF THIS BOOK AND ITS CHAPTERS

5,489 Total Chapter Downloads

19 Crossref Citations

3 Web of Science Citations

30 Dimensions Citations

10 Altmetric Score

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