Lv12
20 积分 2025-10-16 加入
Fermentation of coffee fruit with sequential inoculation of Lactiplantibacillus plantarum and Saccharomyces cerevisiae: Effects on volatile composition and sensory characteristics
19小时前
已完结
Enhancement of Arabica coffee quality with selected potential microbial starter culture under controlled fermentation in wet process
19小时前
已完结
Fermentation of Coffea canephora inoculated with yeasts: Microbiological, chemical, and sensory characteristics
19小时前
已完结
Microbiological and biochemical performances of six yeast species as potential starter cultures for wet fermentation of coffee beans
1天前
已完结
Biotechnological potential of Non-Saccharomyces yeasts to modulate flavor profiles in specialty coffee fermentation
3天前
已完结
Effects of the mixed fermentation of apples and yeast on the sensory evaluation, physicochemical composition and flavor of coffee beans
3天前
已完结
Influence of Fermentation Time and Inoculation of Starter Culture on the Chemical Composition of Fermented Natural Coffee Followed by Depulping
1个月前
已完结
Coffee fermentation process: A review
5个月前
已完结
Machine learning-driven screening of characteristic flavor compounds: Investigating the impact of ultra-high pressure treatment on the flavor of Tibetan chicken soup
9个月前
已完结
Machine learning-driven screening of characteristic flavor compounds: Investigating the impact of ultra-high pressure treatment on the flavor of Tibetan chicken soup
9个月前
已完结
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