Lv11
70 积分 2025-10-21 加入
Mechanistic insights into polyphenol transformation in sea buckthorn juice fermented by Lactiplantibacillus plantarum LP-1-679 through integrated omics
7天前
已完结
Comparison of the taste mechanisms of umami and bitter peptides from fermented mandarin fish (Chouguiyu) based on molecular docking and electronic tongue technology
1个月前
已完结
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