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320 积分 2025-05-28 加入
Study on coffee quality improvement by self-induced anaerobic fermentation: Microbial diversity and enzymatic activity
2天前
已完结
Phenyllactic Acid from Lactic Acid Bacteria: A Natural Antimicrobial for Food Biopreservation
2天前
已完结
Lactic acid bacteria: beyond fermentation to bio-protection against fungal spoilage and mycotoxins in food systems
2天前
已完结
Applications of Lactic Acid Bacteria and Their Bacteriocins against Food Spoilage Microorganisms and Foodborne Pathogens
2天前
已完结
Talaromyces funiculosus fermentation enhances Arabica coffee flavor: Comprehensive chemical characterization of volatile and non-volatile profiles
2天前
已完结
The influence of spontaneous microbial fermentation isolates on physicochemical properties and cup quality of wet processed arabica coffee (Coffea arabica)
2天前
已完结
Molecular identification of indigenous pectinolytic bacteria characterized for starter culture in coffee fermentation
2天前
已完结
Impact of single and mixed cultures of yeasts and lactic acid bacteria in coffee fermentation and cup quality
2天前
已完结
Development of Starter Inoculum for Controlled Arabica Coffee Fermentation Using Coffee By-Products (Pulp and Mucilage Broth), Yeast, and Lactic Acid Bacteria
2天前
已完结
Effect of self-induced anaerobiosis fermentation (SIAF) in the volatile compounds and sensory quality of coffee
2天前
待确认
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