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Lv3
290 积分
2023-10-17 加入
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Physicochemical properties of whole grain foxtail millet sourdough and steamed bread quality: Co-fermentation of lactic acid bacteria and yeast in whole grain fermented foods
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Low carbon biomanufacturing for future food
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Effect of Rhodotorula mucilaginosa inoculation on the aroma development of a fermented vegetables simulated system
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Lysosomal Rupture-Mediated “Broken Window Effect” to Amplify Cuproptosis and Pyroptosis for High-Efficiency Cancer Immunotherapy
2个月前
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Application of white wine lees for promoting lactic acid bacteria growth and malolactic fermentation in wine
2个月前
已关闭
Isolation and characterization of plant-based lactic acid bacteria from spontaneously fermented foods using a new modified medium
3个月前
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Specific species of probiotic bacteria as bio-preservative cultures for control of fungal contamination and spoilage in dairy products
3个月前
已关闭
Construction andmodularimplementationoftheTHETA cycleforsynthetic CO,fixation
3个月前
已完结
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1个月前
速度真快,帮大忙了,感谢
1个月前
感谢
1个月前
感谢,点赞,速度真快,帮大忙了
1个月前
感谢,点赞,速度真快,帮大忙了,么么哒
2个月前
不需要了【积分已退回】
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感谢,点赞
3个月前
不需要了【积分已退回】
3个月前
感谢,感谢,感谢,感谢
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感谢,感谢
4个月前
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