Lv12
25 积分 2025-07-25 加入
一种乳酸菌发酵绿豆产品的制备方法和应用
2小时前
待确认
一种红薯发酵饮料配方及其制作方法
16小时前
已完结
The effect of thermal processing conditions on flavor compounds and active components in Peony seed kernels
1个月前
已完结
The dissection of tomato flavor and key nutrients: Chemical composition, biological function and molecular regulation
1个月前
已完结
Lactic acid bacteria synergistic fermentation affects the flavor and texture of bread
1年前
已完结
Effect of Lactobacillus (L. acidophilus NCIB1899, L. casei CRL 431, L. paracasei LP33) fermentation on free and bound polyphenolic, antioxidant activities in three Chenopodium quinoa cultivars
1年前
已完结
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