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50 积分 2026-06-25 加入
乳酸菌提高罗非鱼发酵鱼糜品质及风味的机制研究
24天前
已完结
Autochthonous lactic acid bacteria-yeast symbiotic interactions: Implications for quality improvement and microbial co-occurrence networks in dry sausage
2个月前
已完结
Effect of inoculating Staphylococcus xylosus and Lactiplantibacillus plantarum on the flavor formation of in-bag dry-aged beef
2个月前
已完结
Durability Assessment of Hybrid Double-Skin Tubular Columns under Wet–Dry Cyclic Environments
2个月前
已完结
Effect of Penicillium candidum and Penicillium nalgiovense and their combination on the physicochemical and sensory quality of dry-aged beef
2个月前
已完结
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