Effect of Ultra-Low Temperature on Non-Volatile Flavor Quality and Ultrastructure of Coffee Beans(超低温对咖啡豆中非挥发性风味品质及超微结构的影响)

ZHOU Yong(周勇), CAO Liangjun(操粮骏), HE Zejuan(何泽娟), ZHAO Linfen(赵林芬), LI Xingwen(李兴文), XIE Jinchen(谢金辰), TAN Chao(谭超)

Open source

DOI: 10.12301/spxb202400309
Published: 6
Container: Shipin kexue jishu xuebao
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.12301/spxb202400309,
  title = {Effect of Ultra-Low Temperature on Non-Volatile Flavor Quality and Ultrastructure of Coffee Beans(超低温对咖啡豆中非挥发性风味品质及超微结构的影响)},
  author = {ZHOU Yong(周勇) and CAO Liangjun(操粮骏) and HE Zejuan(何泽娟) and ZHAO Linfen(赵林芬) and LI Xingwen(李兴文) and XIE Jinchen(谢金辰) and TAN Chao(谭超)},
  year = {2025},
  journal = {Shipin kexue jishu xuebao},
  doi = {10.12301/spxb202400309},
  url = {https://doi.org/10.12301/spxb202400309}
}

RIS

TY  - JOUR
TI  - Effect of Ultra-Low Temperature on Non-Volatile Flavor Quality and Ultrastructure of Coffee Beans(超低温对咖啡豆中非挥发性风味品质及超微结构的影响)
AU  - ZHOU Yong(周勇)
AU  - CAO Liangjun(操粮骏)
AU  - HE Zejuan(何泽娟)
AU  - ZHAO Linfen(赵林芬)
AU  - LI Xingwen(李兴文)
AU  - XIE Jinchen(谢金辰)
AU  - TAN Chao(谭超)
PY  - 2025
JO  - Shipin kexue jishu xuebao
DO  - 10.12301/spxb202400309
UR  - https://doi.org/10.12301/spxb202400309
ER  -

APA

Yong(周勇), Z., Liangjun(操粮骏), C., Zejuan(何泽娟), H., Linfen(赵林芬), Z., Xingwen(李兴文), L., Jinchen(谢金辰), X., & Chao(谭超), T. (2025). Effect of Ultra-Low Temperature on Non-Volatile Flavor Quality and Ultrastructure of Coffee Beans(超低温对咖啡豆中非挥发性风味品质及超微结构的影响). Shipin kexue jishu xuebao. https://doi.org/10.12301/spxb202400309

Source records

doaj · retrieved 2026-09-27T07:30:11.581Z