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60 积分 2025-10-29 加入
Modulation of aroma and chemical composition of coffee beans through simultaneous and sequential inoculation of Pichia fermentans and Pediococcus pentosaceus during wet fermentation
2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
2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
2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
2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
3个月前
已完结
Effect of pomegranate peel polysaccharides on gelation properties and freeze-thaw stability of grass carp surimi and mechanism
5个月前
已完结
Subzero Chymopapain-Catalyzed Glycosylation of Fish Gelatin: Structure-Function Relationships and Cryoprotective Mechanisms
5个月前
已完结
Calcium-chelating improved zein peptide stability, cellular uptake, and bioactivity by influencing the structural characterization
5个月前
已完结
Revealing flavor improvement in whey-based cold brew coffee: characteristic flavor compounds and formation mechanisms
5个月前
已完结
Modulation of aroma release of instant coffees through microparticles of roasted coffee oil
5个月前
已完结
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