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cerevisiae fermentation. Higher productions of N-heterocyclic volatiles occurred during roasting of S. cerevisiae-fermented coffees and contributed to elevated nutty and roasted aromas. S. cerevisiae and P. kluyveri are considered suitable starter cultures for controlled coffee flavour biotransformation through controlled fermentations of green coffee beans.Vitamin C (VC) and β-Carotene (βC) were selected to produce co-encapsulated liposomes using hydrophilic and hydrophobic cavities simultaneously by ethanol injection method. The result
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