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Talaromyces funiculosus fermentation enhances Arabica coffee flavor: Comprehensive chemical characterization of

Chenxi Quan1, Zhouwei Wu2, Guilin Hu1

  • 1State Key Laboratory of Phytochemistry and Natural Medicines, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, Yunnan, People's Republic of China; University of Chinese Academy of Sciences, Beijing 100049, People's Republic of China.

Food Chemistry
|January 4, 2026
PubMed

Keywords:
DiversityEndophytic fungiFermentationFlavor qualityYunnan Arabica coffee

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