Lv21
120 积分 2025-10-19 加入
Effect of Lactobacillus plantarum on antioxidant activity in fermented sausage
1小时前
待确认
Improvement mechanism of volatile flavor in fermented tilapia surimi by cooperative fermentation of Pediococcus acidilactici and Latilactobacillus sakei: Quantization of microbial contribution through influence of genus
1个月前
已完结
Flavor and nutrition characteristics of surimi product with Lactiplantibacillus plantarum as a reinforcing starter culture
1个月前
已完结
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