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Updated: May 12, 2026

PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis
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在哥伦比亚农场 (塞萨尔省) 咖啡发酵过程中微生物的metataxonomic识别

Carmenza E Góngora1, Laura Holguín-Sterling2, Bertilda Pedraza-Claros2,3

  • 1Department of Entomology, National Coffee Research Center, Cenicafé, Manizales 170009, Colombia.

Foods (Basel, Switzerland)
|March 28, 2024
PubMed
概括

咖啡发酵涉及一个由咖啡品种和农场条件影响的核心微生物群. 较长的发酵时间与提高咖啡质量的属性 (如酸度和香味) 相相关.

关键词:
酸性 酸性 是指酸性的程度.属性属性属性是指属性属性的属性.微生物组是一个微生物组.物理化学分析分析质量质量质量质量质量质量.洗过的咖啡,洗过的咖啡.

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