Lv11
30 积分 2026-02-04 加入
The prospects of replacing the sensory coffee quality assessment methods with objective, instrument-based approaches: A review
2小时前
已完结
Mechanisms of phenolic conversion in anaerobic fermentation of tea leaves revealed by integrating microbiome and metabolome analysis
2个月前
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Omics approaches to explore the coffee fermentation microecosystem and its effects on cup quality
2个月前
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Exploring the microbiome of coffee plants: Implications for coffee quality and production
2个月前
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Microbial diversity associated with spontaneous coffee bean fermentation process and specialty coffee production in northern Colombia
2个月前
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Banana aroma is a result of acetohydroxyacid synthase and isopropylmalate synthase alternative isoforms that bypass feedback inhibition
2个月前
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Microbiota of arabica coffee: insights from soil to fruit
2个月前
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Shipping the good coffee out: the Alchian–Allen theorem and relative demand for Brazilian Arabica and Robusta coffees
2个月前
已完结
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