Lv11
30 积分 2024-10-09 加入
Fermentation of coffee fruit with sequential inoculation of Lactiplantibacillus plantarum AND Saccharomyces cerevisiae: Effects on volatile composition and sensory characteristics
2小时前
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
2小时前
已完结
Impact of Self-induced Anaerobiosis Fermentation (SIAF) on chemical and sensorial characteristics of Coffea canephora
2小时前
已完结
Unraveling the emulsifying activity of bio-based ionic liquids in the formation and stabilization of oil-in-water emulsions
29天前
已完结
Emulsifying properties of cellulose nanocrystals with different structures and morphologies from various solanaceous vegetable residues
29天前
已完结
Microorganism growth profiles during fermentation of Gayo Arabica wine coffee
1个月前
已关闭
Enhancement of Arabica coffee quality with selected potential microbial starter culture under controlled fermentation in wet process
1个月前
已关闭
The Relationship between Microbial Communities in Coffee Fermentation and Aroma with Metabolite Attributes of Finished Products
1个月前
已完结
皖公网安备34019202002308
