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50 积分 2025-07-16 加入
B. Smucker, M. Krzywinski, N. Altman, Optimal experimental design, Nat Methods, 15 (2018)559-560
2个月前
已完结
The retrocuspid papillae
4个月前
已完结
Quantification of coffee blends for authentication of Asian palm civet coffee (Kopi Luwak) via metabolomics: A proof of concept
4个月前
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
4个月前
已完结
Ultrasound-assisted extraction and flavor quality assessment of in vitro biomimetically fermented Kopi Luwak
4个月前
已完结
Impact of fermentation time on the bioactive and volatile composition of coffee: Insights for producers and researchers
7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
7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
7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
7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
9个月前
已完结
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