Lv12
20 积分 2025-07-16 加入
Impact of fermentation time on the bioactive and volatile composition of coffee: Insights for producers and researchers
4小时前
待确认
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
4小时前
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
5小时前
求助中
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
14小时前
求助中
Modulation of aroma and chemical composition of coffee beans through simultaneous and sequential inoculation of Pichia fermentans and Pediococcus pentosaceus during wet fermentation
1个月前
已完结
Unraveling the Impact of Coffee Fermentation: Interactions among Processing Variables and Their Effects on Sensory Quality
1个月前
已完结
Phenolic bioaccessibility, antioxidant, and antidiabetic effects of indigenous fermented coffee beans after simulated gastrointestinal digestion and colonic fermentation
2个月前
已关闭
Efficient conversion of insoluble dietary fiber to soluble dietary fiber by Bacillus subtilis BSNK-5 fermentation of okara and improvement of their structural and functional properties
2个月前
已完结
Omics approaches to explore the coffee fermentation microecosystem and its effects on cup quality
2个月前
已完结
Natural versus Saccharomyces boulardii self-induced anaerobic coffee fermentation: Effects on physicochemical properties and microbial ecology, and their influence on volatile profiles and sensory attributes across roast levels
2个月前
已完结
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