المؤلفون: Xiaojing Shen, Chengting Zi, Yuanjun Yang, Qi Wang, Zhenlai Zhang, Junwen Shao, Pincai Zhao, Kunyi Liu, Xingyu Li, Jiangping Fan

المصدر: Fermentation, Vol 9, Iss 8, p 717 (2023)

مصطلحات موضوعية: primary processing, Coffea arabica, roasted coffee beans, coffee flavor, non-volatile compound, volatile compound, Fermentation industries. Beverages. Alcohol, TP500-660

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2311-5637/9/8/717; https://doaj.org/toc/2311-5637

URL الوصول: https://doaj.org/article/4f5bebbe83d449bf933d7576d52c84ed