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40 积分 2025-03-20 加入
Potential of lactic acid bacteria to modulate coffee volatiles and effect of glucose supplementation: fermentation of green coffee beans and impact of coffee roasting
1小时前
已完结
Coffee fermentation process: A review
1天前
已完结
Assessment of coffee endophytic yeasts for efficient mucilage removal and consistent quality improvement in coffee production
1个月前
已完结
Microbiological and chemical-sensory characteristics of three coffee varieties processed by wet fermentation
2个月前
已完结
Increasing the quality and complexity of pulped coffee fermentation with Lactiplantibacillus plantarum and selected yeasts
2个月前
已完结
Potential of lactic acid bacteria to improve the fermentation and quality of coffee during on‐farm processing
2个月前
已完结
Enhancement of the fruity flavor in coffee beverages by solid-state fermentation in green coffee: a multi-block approach
2个月前
已完结
Influences of superfine-grinding and enzymolysis separately assisted with carboxymethylation and acetylation on the in vitro hypoglycemic and antioxidant activities of oil palm kernel expeller fibre
4个月前
已完结
Novel carrier-mediated membrane-assisted three-phase liquid–liquid extraction coupled with liquid chromatography–mass spectrometry for the determination of eight biogenic amines in foods
4个月前
已完结
Ultra-fine grinding combined with enzymatic hydrolysis for enhancing β-glucan extraction from oat bran
4个月前
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