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40 积分 2026-02-04 加入
Coffee fermentation and flavor – An intricate and delicate relationship
2个月前
已完结
The prospects of replacing the sensory coffee quality assessment methods with objective, instrument-based approaches: A review
2个月前
已完结
Mechanisms of phenolic conversion in anaerobic fermentation of tea leaves revealed by integrating microbiome and metabolome analysis
4个月前
已完结
Omics approaches to explore the coffee fermentation microecosystem and its effects on cup quality
4个月前
已完结
Exploring the microbiome of coffee plants: Implications for coffee quality and production
4个月前
已完结
Microbial diversity associated with spontaneous coffee bean fermentation process and specialty coffee production in northern Colombia
4个月前
已完结
Banana aroma is a result of acetohydroxyacid synthase and isopropylmalate synthase alternative isoforms that bypass feedback inhibition
4个月前
已完结
Microbiota of arabica coffee: insights from soil to fruit
4个月前
已完结
Shipping the good coffee out: the Alchian–Allen theorem and relative demand for Brazilian Arabica and Robusta coffees
4个月前
已完结
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