Generation of coffee flavor compounds from fresh cherry to cup:deciphering the contribution of microbiota metabolismOA
Generation of coffee flavor compounds from fresh cherry to cup:deciphering the contribution of microbiota metabolism
Kaihua Lu;Hong Li;Yongjin Hu;Ya He;Yu Cao;Tong Zhu;Qinming Liu;Beining Liu;Yi Duan;Yongxiu Zhou;Fang Yang
College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,China||Logistics and Infrastructure Department,Qujing Normal University,Qujing 655011,ChinaCollege of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,ChinaCollege of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,ChinaDepartment of Comprehensive Reform,Qujing Agricultural School,Qujing 655011,ChinaCollege of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,ChinaCollege of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,ChinaCollege of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,ChinaCollege of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,ChinaCollege of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,ChinaCollege of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,ChinaProcessing Research Institute,Yunnan Academy of Agricultural Sciences,Kunming 650201 China
CoffeeFermentationYeastBacteriaMetabolitesFlavor precursorsFlavor compoundsMicrobiota
CoffeeFermentationYeastBacteriaMetabolitesFlavor precursorsFlavor compoundsMicrobiota
《未来食品学报（英文）》 2026 (6)
1071-1083,13
This study was funded by the Yunnan Key Laboratory of Microbial Resources and Utilization in Universities(Yunnan Education Development[2018]No.135),a research facility dedicated to the study of microbial resources and their utilization in academic settings.
评论