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40 积分 2024-10-09 加入
Exploring the complexities of bitterness: a comprehensive review of methodologies, bitterants, and influencing factors centered around coffee beverage
18小时前
已完结
Preliminary study of gut microbiome influence on black Ivory coffee fermentation in Asian elephants
5个月前
已完结
Coinoculation of Saccharomyces cerevisiae and Bacillus amyloliquefaciens in solid-state and submerged coffee fermentation: Influences on chemical and sensory compositions
6个月前
已完结
Selection and Characterization of Non‐Saccharomyces Yeast Strains for Potential Use in Arabica and Conilon Coffee Fermentations
7个月前
已完结
The origin of culture starters influences the chemical and sensory quality of coffee
7个月前
已完结
Natural versus Saccharomyces boulardii self-induced anaerobic coffee fermentation: Effects on physicochemical properties and microbial ecology, and their influence on volatile profiles and sensory attributes across roast levels
8个月前
已完结
Natural versus Saccharomyces boulardii self-induced anaerobic coffee fermentation: Effects on physicochemical properties and microbial ecology, and their influence on volatile profiles and sensory attributes across roast levels
8个月前
已完结
Utilizing Kombucha Culture for Coffee Fermentation and Biochemical Characteristic Analysis
9个月前
已完结
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