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传统甜面酱发酵工艺优化
3个月前
已关闭
谷氨酰胺酶
3个月前
已完结
High-intensity ultrasound promoted the maturation of high-salt liquid-state soy sauce: A mean of enhancing quality attributes and sensory properties
6个月前
已完结
Activation of microbial community and enhancement of quality by inoculating Zygosaccharomyces rouxiiduring the post-fermentation stage of Doubanjiang
6个月前
已完结
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