Lv2
118 积分 2024-11-23 加入
Enhancement of Arabica coffee quality with selected potential microbial starter culture under controlled fermentation in wet process
3天前
已完结
Applications of biosensing in assessing food flavor: advancements, challenges, and prospects
20天前
已完结
Aroma compounds with enhanced sweet perception in tea infusions: Screening, characterization, and sweetening mechanism
1个月前
已完结
Effects of simulated gastrointestinal digestion in vitro on the chemical properties, antioxidant activity, α-amylase and α-glucosidase inhibitory activity of polysaccharides from Inonotus obliquus
1个月前
已完结
Improvement of Robusta coffee aroma by modulating flavor precursors in the green coffee bean with enzymatically treated spent coffee grounds: A circular approach
1个月前
已完结
Exploring potential correlations between bacterial communities, organic acids, and volatile metabolites of traditional fermented sauerkraut collected from different regions of Heilongjiang Province in Northeast China
2个月前
已完结
Cat droppings yield chic coffee
2个月前
已关闭
Chemical Composition and Sensory Quality of Coffee Fruits at Different Stages of Maturity
3个月前
已完结
How Sugars Modify Caffeine Self-Association and Solubility: Resolving a Mechanism of Selective Hydrotropy
3个月前
已完结
Study on ultrasound-assisted extraction of cold brew coffee using physicochemical, flavor, and sensory evaluation
3个月前
已完结
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