Lee, L.W., et al. (2017) Modulation of the Volatile and Non-Volatile Profiles of Coffee Fermented with Yarrowia lipolytica: II. Roasted Coffee Liang. LWT—Food Science and Technology, 80, 32-42. https://doi.org/10.1016/j.lwt.2017.01.070
has been cited by the following article:
Related Articles: