Author:
Wang Yanbing,Wang Xiaoyuan,Quan Chenxi,Al-Romaima Abdulbaset,Hu Guilin,Peng Xingrong,Qiu Minghua
Funder
National Natural Science Foundation of China
Reference34 articles.
1. Use of non-volatile compounds for the classification of specialty and traditional Brazilian coffees using principal component analysis;Alcantara;Food Chemistry,2021
2. Correlation between the composition of green Arabica coffee beans and the sensory quality of coffee brews;Barbosa;Food Chemistry,2019
3. Chapter 19 - fructose-induced hypertriglyceridemia: A review;Campbell,2014
4. TBtools: An integrative toolkit developed for interactive analyses of big biological data;Chen;Molecular Plant,2020
5. Influence of genotype and environment on coffee quality;Cheng;Trends in Food Science & Technology,2016