Lv1
60 积分 2025-03-20 加入
Identification of lactic acid bacteria isolated from developed dried coffee starter culture used as a fermentation agent to produce Robusta civet coffee
23天前
已完结
Exploring the potential of microwave processing for improved microbial safety and nutritional quality of liquid milk
1个月前
已完结
Effects of the mixed fermentation of apples and yeast on the sensory evaluation, physicochemical composition and flavor of coffee beans
1个月前
已完结
Transformation of organic acids and sugars in the mucilage and coffee beans during prolonged fermentation
1个月前
已完结
Evaluation of antioxidant, organic acid, and volatile compounds in coffee pulp wine fermented with native yeasts isolated from coffee cherries
1个月前
已完结
Dominant microbial communities and biochemical profile of pulped natural fermented coffees growing in different altitudes
1个月前
已完结
Coffee and Coffee By-Products as Multifunctional Foods and Ingredients
1个月前
已关闭
Transforming coffee from an empirical beverage to a targeted nutritional intervention: health effects of coffee's core functional components on chronic diseases
1个月前
已完结
Improved Functions of Fermented Coffee by Lactic Acid Bacteria
2个月前
已完结
High-Throughput Analytical Techniques for Determination of Residues of 653 Multiclass Pesticides and Chemical Pollutants in Tea, Part VI: Study of the Degradation of 271 Pesticide Residues in Aged Oolong Tea by Gas Chromatography-Tandem Mass Spectrometry and Its Application in Predicting the Residue Concentrations of Target Pesticides
4个月前
已完结
皖公网安备34019202002308
