Anaerobic germination of green coffee beans: A novel strategy to improve the quality of commercial Arabica coffee-Reference-Cited by-同舟云学术

Anaerobic germination of green coffee beans: A novel strategy to improve the quality of commercial Arabica coffee

Published:2023 Issue: Volume:6 Page:100461
ISSN:2665-9271
Container-title:Current Research in Food Science
language:en
Short-container-title:Current Research in Food Science

Author:

Wang Yanbing,Wang Xiaoyuan,Hu Guilin,Al-Romaima Abdulbaset^ORCID,Peng Xingrong,Li Jinhong,Bai Xuehui,Li Zhongrong,Qiu Minghua

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

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4. Variability of single bean coffee volatile compounds of Arabica and robusta roasted coffees analysed by SPME-GC-MS;Caporaso;Food Res. Int.,2018

5. Optimization of espresso machine parameters through the analysis of coffee odorants by HS-SPME–GC/MS;Caprioli;Food Chem.,2012

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1. Optimizing commercial Arabica coffee quality by integrating flavor precursors with anaerobic germination strategy;Food Chemistry: X;2024-10

2. Comparative studies of fermented coffee fruits post-treatments on chemical and sensory properties of roasted beans in Yunnan, China;Food Chemistry;2023-10