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Salt-Tolerant Yeasts in Soy Sauce Fermentation: Community Dynamics, Flavor Contribution, and Microbial Interactions
7个月前
已完结
A critical review on research status and future prospects of fermented soybean products in China
7个月前
已完结
Research progress on the fermentation characterization of non-Saccharomyces yeasts in fruit wines: a review
9个月前
已完结