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Food Chemistry|October 11, 2016
Selective enzymatic hydrolysis of chlorogenic acid lactones in a model system and in a coffee extract. Application to reduction of coffee bitternessKarin Kraehenbuehl, Nicole Page-Zoerkler, Olivier Mauroux, et al.
Journal of Agricultural and Food Chemistry|March 14, 2023
Unlocking the Aromatic Potential of Native Coffee Yeasts: From Isolation to a Biovolatile PlatformSophia Jiyuan Zhang, Nicole Page-Zoerkler, Aliénor Genevaz, et al.
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