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Critical assessment of synthetic microbial community strategies in vinegar brewing: from design paradigms to industrialization bottlenecks
17小时前
已完结
A review and prospects: Multi-omics and artificial intelligence-based approaches to understanding the effects of lactic acid bacteria and yeast interactions on fermented foods
22小时前
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Microbiota interactions as critical determinants of flavor development in fermented foods
22小时前
已完结
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