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414 积分 2021-12-14 加入
Discrimination and geographical origin prediction of washed specialty Bourbon coffee from different coffee growing areas in Rwanda by using electronic nose and electronic tongue
36分钟前
已完结
Exploring the impacts of postharvest processing on the aroma formation of coffee beans – A review
22天前
已完结
A systematic study of key odourants, non-volatile compounds, and antioxidant capacity of cascara (dried Coffea arabica pulp)
1个月前
已完结
Characterization of the volatile flavour compounds in Yunnan Arabica coffee prepared by different primary processing methods using HS-SPME/GC-MS and HS-GC-IMS
1个月前
已完结
Embracing nutritional qualities, biological activities and technological properties of coffee byproducts in functional food formulation
1个月前
已完结
Characterization of the volatile flavour compounds in Yunnan Arabica coffee prepared by different primary processing methods using HS-SPME/GC-MS and HS-GC-IMS
1个月前
已完结
Aroma characteristics of Wuyi rock tea prepared from 16 different tea plant varieties
1个月前
已完结
Multi-omics approach reveals differences in aroma and metabolic characteristics of two types of jackfruits
1个月前
已完结
Analysis of aroma and key differential volatile compounds during ripening stages of three strawberry cultivars using HS-SPME-GC–MS, GC-IMS, and E-nose
1个月前
已完结
Changes in Key Odorants of Raw Coffee Beans during Storage under Defined Conditions
1个月前
已完结
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