Lv2
190 积分 2026-04-11 加入
From microbial succession to precision fermentation: Enhancing Yunnan coffee flavor with a defined native yeast starter guided by multi-omics
1个月前
已关闭
Unraveling the Impact of Coffee Fermentation: Interactions among Processing Variables and Their Effects on Sensory Quality
2个月前
已完结
Functioning of Saccharomyces cerevisiae in honey coffee (Coffea canephora) and their effect on metabolites, volatiles and flavor profiles
2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
2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
2个月前
已完结
Effects of the mixed fermentation of apples and yeast on the sensory evaluation, physicochemical composition and flavor of coffee beans
2个月前
已完结
Coffee fermentation using polyethylene bags as a bioreactor: effect of adding coffee peels and a starter culture
2个月前
已完结
Effects of water types and roasting points on consumer liking and emotional responses toward coffee
3个月前
已关闭
Coffee extraction: A review of parameters and their influence on the physicochemical characteristics and flavour of coffee brews
3个月前
已完结
Influence of Various Factors on Caffeine Content in Coffee Brews
3个月前
已完结
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