Lv7
4162 积分 2020-11-06 加入
Formation mechanism of characteristic flavoring substances in the Yunnan Golden Mile Processing coffee and its dominant yeast
2个月前
已完结
Coinoculation of Saccharomyces cerevisiae and Bacillus amyloliquefaciens in solid-state and submerged coffee fermentation: Influences on chemical and sensory compositions
3个月前
已完结
Industrial-scale fermentation of Arara coffee in A 15,000 L bioreactor: Impacts of process variables on quality and sensory profiles
3个月前
已完结
Time-aware AI-driven dynamic control in material manufacturing: ManuDrive
3个月前
已完结
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