Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Jiaxiong, Huang"'
Autor:
Xingfei Fu, Guiping Li, Yanan Li, Yaqi Li, Xiaofei Bi, Jiaxiong Huang, Yang Yang, Haohao Yu, Dexin Liu, Faguang Hu, Wenjiang Dong
Publikováno v:
International Journal of Food Properties, Vol 27, Iss 1, Pp 657-673 (2024)
Traditionally harvested coffee berries are subjected to fermentation processes to remove the mucilage layers leaving two dried seeds. Moreover, fermentation also greatly affects coffee’s sensory quality. The present study was conducted to elucidate
Externí odkaz:
https://doaj.org/article/f78b794bca004364a7411eedd043eb85
Publikováno v:
Cogent Business & Management, Vol 11, Iss 1 (2024)
AbstractRecent studies have widely acknowledged that external knowledge sources derived from international collaborations play a pivotal role in driving innovation. Nevertheless, the Chinese government has taken a different approach by initiating an
Externí odkaz:
https://doaj.org/article/f2afbf81a9684723ac4af13b0f93fa10
Autor:
Yaqi Li, Xiang Hu, Mingkun Xiao, Jiaxiong Huang, Yuqiang Lou, Faguang Hu, Xingfei Fu, Yanan Li, Hongyan He, Jinhuan Cheng
Publikováno v:
BMC Genomic Data, Vol 24, Iss 1, Pp 1-10 (2023)
Abstract Background The chloroplast genome of plants is known for its small size and low mutation and recombination rates, making it a valuable tool in plant phylogeny, molecular evolution, and population genetics studies. Codon usage bias, an import
Externí odkaz:
https://doaj.org/article/71da1e5c58d04f91988e52d71e89a596
Autor:
Xingfei Fu, Guiping Li, Faguang Hu, Jiaxiong Huang, Yuqiang Lou, Yaqi Li, Yanan Li, Hongyan He, YuLan Lv, Jinhuan Cheng
Publikováno v:
BMC Genomic Data, Vol 24, Iss 1, Pp 1-13 (2023)
Abstract Background The peaberry bean in Arabica coffee has exceptional quality compared to the regular coffee bean. Understanding the molecular mechanism of bean quality is imperative to introduce superior coffee quality traits. Despite high economi
Externí odkaz:
https://doaj.org/article/5cf17482ea64496db0e61da3c19934f8
Autor:
Faguang Hu, Xiaofei Bi, Hongming Liu, Xingfei Fu, Yanan Li, Yang Yang, Xiaofang Zhang, Ruirui Wu, Guiping Li, Yulan Lv, Jiaxiong Huang, Xinping Luo, Rui Shi
Publikováno v:
Plant Diversity, Vol 44, Iss 3, Pp 322-334 (2022)
The processability and ultimate quality of coffee (Coffea arabica) are determined by the composition of the matured fruits. The basis of genetic variation in coffee fruit quality could be explained by studying color formation during fruit maturation.
Externí odkaz:
https://doaj.org/article/c45ef1d0e39444fa8ec8815c667d1cb9
Autor:
Faguang, Hu, Xiaofei, Bi, Hongming, Liu, Xingfei, Fu, Yanan, Li, Yang, Yang, Xiaofang, Zhang, Ruirui, Wu, Guiping, Li, Yulan, Lv, Jiaxiong, Huang, Xinping, Luo, Rui, Shi
Publikováno v:
Plant diversity. 44(3)
The processability and ultimate quality of coffee (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::c016d2ef6d28628ebc02f48e8690fdf1
https://pubmed.ncbi.nlm.nih.gov/35769592
https://pubmed.ncbi.nlm.nih.gov/35769592