用咖啡浆果皮发酵可诱导微生物群落的时空变化，从而产生独特的咖啡浆果香味

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Food Properties Pub Date : 2024-08-21 DOI:10.1080/10942912.2024.2339235

Xingfei Fu, Guiping Li, Yanan Li, Yaqi Li, Xiaofei Bi, Jiaxiong Huang, Yang Yang, Haohao Yu, Dexin Liu, Faguang Hu, Wenjiang Dong

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引用次数: 0

摘要

传统上收获的咖啡浆果要经过发酵过程，去除粘液层，留下两粒干燥的种子。此外，发酵还会极大地影响咖啡的感官品质。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Fermentation with coffee berry peels induces spatiotemporal changes in microbial communities leading to unique aroma of coffee berries

Traditionally harvested coffee berries are subjected to fermentation processes to remove the mucilage layers leaving two dried seeds. Moreover, fermentation also greatly affects coffee’s sensory qu...

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来源期刊

International Journal of Food Properties 工程技术-食品科技

CiteScore

5.20

自引率

3.40%

发文量

167

审稿时长

4.3 months

期刊介绍： The International Journal of Food Properties publishes original research papers devoted to all scientific and applied aspects of food properties. The emphasis is on measurement methods, development of standards, and data on food properties, predictions, and applications. The International Journal of Food Properties brings together the widely scattered research in the area of food properties and provides an international forum for scientists and technologists for rapid dissemination of their research results, ideas, and knowledge. Other features include review articles, book reviews, letters to the editor, conference papers, news, and commercial advertisements.