咖啡豆烘焙过程中油脂脂肪酸组成、挥发性 风味及活性成分的演变规律.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 24, p. 210, doi. 10.7506/spkx1002-6630-20220302-023
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Works by 陈舰飞
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酿酒酵母介导的半干法加工咖啡豆风味品质比较分析.
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- Modern Food Science & Technology, 2023, v. 39, n. 4, p. 249, doi. 10.13982/j.mfst.1673-9078.2023.4.0522
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