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70 积分 2025-09-29 加入
Talaromyces funiculosus fermentation enhances Arabica coffee flavor: Comprehensive chemical characterization of volatile and non-volatile profiles
1天前
待确认
Assessment of coffee endophytic yeasts for efficient mucilage removal and consistent quality improvement in coffee production
1天前
已完结
Modification of phenol‐sulfuric acid method for the estimation of sugars in lipids
21天前
已完结
The response surface optimization of exopolysaccharide produced by Weissella confusa XG-3 and its rheological property
2个月前
已完结
Microbiota response of pectin determined by its structural characteristics during in vitro fecal fermentation: A comparative study of various pectin sources
2个月前
已完结
Exploring brewer's spent grain for xylo-oligosaccharide production
3个月前
已完结
Application of feruloyl esterase BpFae03105 and xylanase XynAS Co-enzymolysis to produce ferulic acid from wheat bran
3个月前
已完结
Exploring brewer's spent grain for xylo-oligosaccharide production
3个月前
已完结
Pulped natural/honey coffee process: An innovative approach
4个月前
已完结
Utilization of coffee by-products obtained from semi-washed process for production of value-added compounds
4个月前
已完结
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