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108 积分 2024-11-23 加入
Improving Flavor, Safety, and Sustainability of Coffee Substitute: Challenges and Future Research Directions
19小时前
已完结
Improving flavor, safety, and sustainability of coffee substitute: Challenges and future research directions
20小时前
已完结
Revealing flavor improvement in whey-based cold brew coffee: characteristic flavor compounds and formation mechanisms
22天前
已完结
Unveiling key aroma compounds formation during the roasting process of Yunnan Arabica coffee using molecular sensory science approaches
1个月前
已完结
Ultrasound-assisted extraction and flavor quality assessment of in vitro biomimetically fermented Kopi Luwak
2个月前
已完结
The Relationship between Microbial Communities in Coffee Fermentation and Aroma with Metabolite Attributes of Finished Products
2个月前
已完结
Enhancement of Arabica coffee quality with selected potential microbial starter culture under controlled fermentation in wet process
3个月前
已完结
Applications of biosensing in assessing food flavor: advancements, challenges, and prospects
3个月前
已完结
Aroma compounds with enhanced sweet perception in tea infusions: Screening, characterization, and sweetening mechanism
4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
4个月前
已完结
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