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期刊名称

  • food chemistry-x(1)

关键词

  • coffee; non-volatile compounds; saccharomyces cerevisiae; widely targeted metabolomics(1)

作者

  • Yu, Xinxin AND Huang, Mei AND Hu, Rongsuo AND Dong, Wenjiang AND Fu, Xingfei AND Huang, Mei(0)

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  • chinese acad trop agr sci, spice & beverage res inst, natl ctr important trop crops engn & technol res, key lab proc suitabil & qual control special trop, wanning 571533, hainan, peoples r china(1)
  • ningxia univ, sch food sci & engn, yinchuan 750021, ningxia, peoples r china(1)
  • yunnan acad agr sci, inst trop & subtrop cash crops, baoshan 678000, yunnan, peoples r china(1)

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  • 2025(1)
科研产出
资源类型: 外文期刊
作者:Yu, Xinxin(精确检索)
作者:Huang, Mei(精确检索)
作者:Hu, Rongsuo(精确检索)
作者:Dong, Wenjiang(精确检索)
作者:Fu, Xingfei(精确检索)
作者:Huang, Mei(精确检索)
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1Evaluation of the effects of Saccharomyces cerevisiae fermentation on the non-volatile compounds in semi-dry coffee beans using widely targeted metabolomics analysis

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来源：FOOD CHEMISTRY-X

关键词： Coffee; Non-volatile compounds; Saccharomyces cerevisiae; Widely targeted metabolomics

年份：2025

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