Lv11
40 积分 2024-10-09 加入
Utilizing Kombucha Culture for Coffee Fermentation and Biochemical Characteristic Analysis
1小时前
待确认
Coffee fermentation and flavor – An intricate and delicate relationship
3个月前
已完结
Impact of Self-induced Anaerobiosis Fermentation (SIAF) on chemical and sensorial characteristics of Coffea canephora
7个月前
已完结
Geographic origin characterization of Brazilian green coffee beans via untargeted metabolomics
7个月前
已完结
Acrylamide: An approach to its knowledge and importance for roasted coffee
7个月前
已完结
Tailored recovery of antioxidant fractions enriched in caffeine and phenolic compounds from coffee pulp using ethanol-modified supercritical carbon dioxide
7个月前
已完结
Investigation of non-volatile and volatile compound profiles in Arabica coffee extracts and neurophysiological effects of different chemosensory stimulation according to sex: Insights from electronic sensors, EEG, and sLORETA approaches
7个月前
已完结
Fermentation of coffee fruit with sequential inoculation of Lactiplantibacillus plantarum AND Saccharomyces cerevisiae: Effects on volatile composition and sensory characteristics
8个月前
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
8个月前
已完结
Impact of Self-induced Anaerobiosis Fermentation (SIAF) on chemical and sensorial characteristics of Coffea canephora
8个月前
已完结
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