Lv5
890 积分 2023-04-15 加入
Improving natto quality through Co-fermentation of functionally complementary Bacillus and Lactiplantibacillus species
3个月前
已完结
Quality Parameters of Wort Produced with Lentil Malt with the Use of Some Enzymatic Preparations
3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
1年前
已完结
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