Characterization of volatile compounds and microbial diversity of Arabica coffee in honey processing method based on different mucilage retention treatments
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https://www.ncbi.nlm.nih.gov/sra/SRP550192
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资源简介：
Flavor impact of microbial communities on green coffee beans obtained by honey processing methods based on different mucilage retention and correlation analysis using 16s and ITS data obtained by high-throughput sequencing
创建时间：
2024-12-09
