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pro vyhledávání: '"Pincai Zhao"'
Autor:
Xiaojing Shen, Chengting Zi, Yuanjun Yang, Qi Wang, Zhenlai Zhang, Junwen Shao, Pincai Zhao, Kunyi Liu, Xingyu Li, Jiangping Fan
Publikováno v:
Fermentation, Vol 9, Iss 8, p 717 (2023)
The primary processing method of coffee plays a crucial role in determining its flavor profile. In this study, roasted coffee beans were subjected to three primary processing methods, i.e., natural processing (SC), washed processing (WC), and honey p
Externí odkaz:
https://doaj.org/article/4f5bebbe83d449bf933d7576d52c84ed
