Lv11
30 积分 2024-10-06 加入
A defined microbial community reproduces attributes of fine flavour chocolate fermentation
3小时前
已完结
Screening of flavonoids and natural pigments with sweetening effect from three plant extracts
11天前
已完结
Fermentation of coffee fruit with sequential inoculation of Lactiplantibacillus plantarum and Saccharomyces cerevisiae: effect on sensory attributes and chemical composition of the beans
14天前
已完结
Modulation of the volatile and non-volatile profiles of coffee fermented with Yarrowia lipolytica: II. Roasted coffee
17天前
已完结
Metabolomics and volatile fingerprint of yeast fermented robusta coffee: A value added coffee
1个月前
已完结
SENSORY PROFILE OF BEVERAGES PRODUCED FROM FERMENTED COFFEE UNDER DIFFERENT TIME AND TEMPERATURE CONDITIONS
1个月前
已完结
Inhibition of Aspergillus carbonarius growth and Ochratoxin A production using lactic acid bacteria cultivated in an optimized medium
1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
1个月前
已完结
Recent developments in applications of lactic acid bacteria against mycotoxin production and fungal contamination
1个月前
已完结
Metagenomic insights into quorum sensing-associated microbial profiling and its correlations with flavor compounds of Maotai-flavor liquor: A case study of stacking fermented grains
5个月前
已完结
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