Lv5
890 积分 2023-04-15 加入
Improving natto quality through Co-fermentation of functionally complementary Bacillus and Lactiplantibacillus species
1个月前
已完结
Quality Parameters of Wort Produced with Lentil Malt with the Use of Some Enzymatic Preparations
1个月前
已完结
Simultaneous blending and fermentation of ToTuTM an egg-white drink with different fruit juices and probiotic lactic acid bacteria
11个月前
已完结
皖公网安备34019202002308
