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90 积分 2021-12-14 加入
Coinoculation of lactic acid bacteria and yeasts increases the quality of wet fermented Arabica coffee
2天前
已完结
Protein profile and volatile compound associated with fermented coffees with yeast co-inoculation
2天前
已完结
The crucial role of yeasts in the wet fermentation of coffee beans and quality
3天前
已完结
Coffee flavour modification through controlled fermentations of green coffee beans by Saccharomyces cerevisiae and Pichia kluyveri: Part I. Effects from individual yeasts
3天前
已完结
Coffee flavour modification through controlled fermentation of green coffee beans by Lactococcus lactis subsp. cremoris
3天前
已完结
Enhancement of Arabica coffee quality with selected potential microbial starter culture under controlled fermentation in wet process
3天前
待确认
Coinoculation of lactic acid bacteria and yeasts increases the quality of wet fermented Arabica coffee
3天前
已完结
Volatiles and sensory mapping of SIAF fermentations with selected coffee yeasts from different Brazilian regions
3天前
已完结
Untargeted LC-QTOF-MS/MS based metabolomics approach for revealing bioactive components in probiotic fermented coffee brews
3天前
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
3天前
已完结
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