Effect of Anaerobic Fermentation on the Aroma Characteristics of Yunnan Arabica Coffee
In this study, Yunnan Arabica coffee (Coffea arabica L.) was used as raw material, with gas chromatography-mass spectrometry (GC-MS) and electronic nose employed as primary techniques to analyze the transformation of volatile flavor compounds during anaerobic fermentation, followed by the applicatio...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-01-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024020083 |
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