Lv12
30 积分 2025-07-16 加入
The retrocuspid papillae
3小时前
待确认
Quantification of coffee blends for authentication of Asian palm civet coffee (Kopi Luwak) via metabolomics: A proof of concept
6小时前
已完结
Investigation of non-volatile and volatile compound profiles in Arabica coffee extracts and neurophysiological effects of different chemosensory stimulation according to sex: Insights from electronic sensors, EEG, and sLORETA approaches
14小时前
已完结
Ultrasound-assisted extraction and flavor quality assessment of in vitro biomimetically fermented Kopi Luwak
15小时前
已完结
Impact of fermentation time on the bioactive and volatile composition of coffee: Insights for producers and researchers
3个月前
已完结
发酵时间对咖啡生物活性和挥发性成分的影响:生产者和研究者的见解
3个月前
已关闭
Modulation of aroma and chemical composition of coffee beans through simultaneous and sequential inoculation of Pichia fermentans and Pediococcus pentosaceus during wet fermentation
3个月前
已完结
依次接种植物乳杆菌和酿酒酵母菌发酵咖啡豆，对咖啡感官特性和化学成分的影响
3个月前
已关闭
Modulation of aroma and chemical composition of coffee beans through simultaneous and sequential inoculation of Pichia fermentans and Pediococcus pentosaceus during wet fermentation
4个月前
已完结
Unraveling the Impact of Coffee Fermentation: Interactions among Processing Variables and Their Effects on Sensory Quality
4个月前
已完结
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