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10 积分 2025-07-14 加入
Coinoculation of lactic acid bacteria and yeasts increases the quality of wet fermented Arabica coffee
2个月前
已完结
Inoculation of starter cultures in dry processing enhanced the contents of bioactive compounds and sensory characteristics of Arabica coffee (Coffea arabica L.)
2个月前
已完结
Modulation of the volatile and non-volatile profiles of coffee fermented with Yarrowia lipolytica: II. Roasted coffee
7个月前
已完结
Coffee fermentation process: A review
8个月前
已完结
Unraveling the Impact of Coffee Fermentation: Interactions among Processing Variables and Their Effects on Sensory Quality
8个月前
已完结
Refermentation with yeast and lactic acid bacteria isolates: a strategy to improve the flavor of green coffee beans
8个月前
已完结
Fermentation of coffee fruit with sequential inoculation of Lactiplantibacillus plantarum and Saccharomyces cerevisiae: effect on sensory attributes and chemical composition of the beans
8个月前
已完结
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