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30 积分 2026-02-04 加入
Glycosidically bound volatile profiles of green and roasted coffee beans and aromatic potential of the spent coffee ground
6小时前
待确认
Gene isolation and enzymatic characterization of UDP-glycosyltransferases of terpene glucoside biosynthesis involved in linalyl-glycoside accumulation in Coffea arabica
6小时前
已完结
Coffee fermentation and flavor – An intricate and delicate relationship
4个月前
已完结
The prospects of replacing the sensory coffee quality assessment methods with objective, instrument-based approaches: A review
4个月前
已完结
Mechanisms of phenolic conversion in anaerobic fermentation of tea leaves revealed by integrating microbiome and metabolome analysis
6个月前
已完结
Omics approaches to explore the coffee fermentation microecosystem and its effects on cup quality
6个月前
已完结
Exploring the microbiome of coffee plants: Implications for coffee quality and production
6个月前
已完结
Microbial diversity associated with spontaneous coffee bean fermentation process and specialty coffee production in northern Colombia
6个月前
已完结
Banana aroma is a result of acetohydroxyacid synthase and isopropylmalate synthase alternative isoforms that bypass feedback inhibition
6个月前
已完结
Microbiota of arabica coffee: insights from soil to fruit
6个月前
已完结
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