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Autochthonous lactic acid bacteria-yeast symbiotic interactions: Implications for quality improvement and microbial co-occurrence networks in dry sausage
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Effect of inoculating Staphylococcus xylosus and Lactiplantibacillus plantarum on the flavor formation of in-bag dry-aged beef
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Durability Assessment of Hybrid Double-Skin Tubular Columns under Wet–Dry Cyclic Environments
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Effect of Penicillium candidum and Penicillium nalgiovense and their combination on the physicochemical and sensory quality of dry-aged beef
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