Lv1
50 积分 2025-10-29 加入
Talaromyces funiculosus fermentation enhances Arabica coffee flavor: Comprehensive chemical characterization of volatile and non-volatile profiles
3个月前
已完结
From microbial succession to precision fermentation: Enhancing Yunnan coffee flavor with a defined native yeast starter guided by multi-omics
3个月前
已完结
Coffee fermentation with co-inoculated Lactobacillus bulgaricus and Saccharomyces cerevisiae: Accelerated succession strengthens microbial interactions and metabolic function
3个月前
已完结
Modulation of aroma and chemical composition of coffee beans through simultaneous and sequential inoculation of Pichia fermentans and Pediococcus pentosaceus during wet fermentation
6个月前
已完结
Modulation of aroma and chemical composition of coffee beans through simultaneous and sequential inoculation of Pichia fermentans and Pediococcus pentosaceus during wet fermentation
6个月前
已完结
Fermentation of coffee fruit with sequential inoculation of Lactiplantibacillus plantarum and Saccharomyces cerevisiae: Effects on volatile composition and sensory characteristics
6个月前
已完结
Wet fermentation of Coffea canephora by lactic acid bacteria and yeasts using the self-induced anaerobic fermentation (SIAF) method enhances the coffee quality
6个月前
已完结
Plant-Derived Polysaccharide Ultrafast Purification Reinvented: A Green Aqueous Two-Phase System with Deep Eutectic Solvents for Simultaneous Decolorization and Deproteinization
6个月前
已完结
Effect of pomegranate peel polysaccharides on gelation properties and freeze-thaw stability of grass carp surimi and mechanism
8个月前
已完结
Subzero Chymopapain-Catalyzed Glycosylation of Fish Gelatin: Structure-Function Relationships and Cryoprotective Mechanisms
8个月前
已完结
皖公网安备34019202002308
