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Journal of Food Quality
Volume 2018, Article ID 5967130, 8 pages
https://doi.org/10.1155/2018/5967130
Research Article

Effect of Yeast Fermentation of Green Coffee Beans on Antioxidant Activity and Consumer Acceptability

1Division of Functional Food Research, Korea Food Research Institute, 245 Nongsaengmyeong-ro, Iseo-myeon, Wanju-gun, Jeollabuk-do 55365, Republic of Korea
2Department of Food Science and Nutrition, Dankook University, 19 Dandae-ro, 119 Dongnam-gu, Cheonan-si, Chungnam 31116, Republic of Korea

Correspondence should be addressed to Misook Kim; rk.ca.kooknad@5mikm

Received 16 November 2017; Accepted 23 January 2018; Published 6 March 2018

Academic Editor: Gabriel Henrique Horta de Oliveira

Copyright © 2018 Han Sub Kwak et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Han Sub Kwak, Yoonhwa Jeong, and Misook Kim, “Effect of Yeast Fermentation of Green Coffee Beans on Antioxidant Activity and Consumer Acceptability,” Journal of Food Quality, vol. 2018, Article ID 5967130, 8 pages, 2018. https://doi.org/10.1155/2018/5967130.