失传已久的咖啡豆味道和最好的一样好──为了了解其中的原因，科学家们求助于化学

IF 10.4 1区化学 Q1 CHEMISTRY, MULTIDISCIPLINARY

ACS Central Science Pub Date : 2025-08-18 DOI:10.1021/acscentsci.5c01454

Marta Zaraska,

引用次数: 0

摘要

这种耐气候的咖啡豆拥有与阿拉比卡咖啡豆相似的化学成分。

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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A Long-Lost Coffee Bean Tastes as Good as the Best─To Understand Why, Scientists Turn to Chemistry

The climate-resistant bean boasts a chemical profile similar to Arabica’s.

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来源期刊

ACS Central Science Chemical Engineering-General Chemical Engineering

CiteScore

25.50

自引率

0.50%

发文量

194

审稿时长

10 weeks

期刊介绍： ACS Central Science publishes significant primary reports on research in chemistry and allied fields where chemical approaches are pivotal. As the first fully open-access journal by the American Chemical Society, it covers compelling and important contributions to the broad chemistry and scientific community. "Central science," a term popularized nearly 40 years ago, emphasizes chemistry's central role in connecting physical and life sciences, and fundamental sciences with applied disciplines like medicine and engineering. The journal focuses on exceptional quality articles, addressing advances in fundamental chemistry and interdisciplinary research.