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Review on factors affecting coffee volatiles: from seed to cup 期刊论文
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2022, 卷号: 102, 期号: 4, 页码: 1341-1352
Authors:  Wang,Xiaoyuan;  Wang,Yanbing;  Hu,Guilin;  Hong,Defu;  Guo,Tieying;  Li,Jinhong;  Li,Zhongrong;  Qiu,Minghua
Adobe PDF(1947Kb)  |  Favorite  |  View/Download：27/1  |  Submit date：2022/04/02
aroma modification  controlled fermentation  superheated steam (SHS)  cold brew  coffee omics  STARTER CULTURES  AROMA COMPOUNDS  ROASTED COFFEE  ARABICA COFFEE  FERMENTATION  QUALITY  FLAVOR  BEANS  EXTRACTION  STORAGE  
Chemical ingredients characterization basing on 1H NMR and SHS-GC/MS in twelve cultivars of Coffea arabica roasted beans 期刊论文
FOOD RESEARCH INTERNATIONAL, 2021, 卷号: 147, 页码: 110544
Authors:  Wang,Yanbing;  Wang,Xiaoyuan;  Hu,Guilin;  Hong,Defu;  Bai,Xuehui;  Guo,Tieying;  Zhou,Hua;  Li,Jinhong;  Qiu,Minghua
Adobe PDF(3568Kb)  |  Favorite  |  View/Download：25/1  |  Submit date：2022/04/02
Coffea arabica  Cultivar  GC  MS  Introgressed  Bourbon-Typica  H-1 NMR  CHLOROGENIC ACIDS  BEVERAGE QUALITY  AROMA COMPOUNDS  CLIMATE-CHANGE  GC  H-1-NMR  IMPACT  RUST  CUP  SPECTROSCOPY