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30 积分 2024-05-04 加入
Determination of phytic acid in rapeseed meal
5个月前
已完结
A systematic review on the flavor of soy‐based fermented foods: Core fermentation microbiome, multisensory flavor substances, key enzymes, and metabolic pathways
7个月前
已完结
Mechanism and Functional Activities of Dietary Fiber-Bound Polyphenol Released from Pomegranate Pomace in Mixed Solid-State Fermentation with Aspergillus niger and Rhizopus oryzae
1年前
已完结
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