Lv3
238 积分 2024-11-16 加入
Changes in functional activities and volatile flavor compounds of fermented mung beans, cowpeas, and quinoa started with Bacillus amyloliquefaciens SY07
1天前
已完结
Investigation of flavor formation mechanism of broad bean paste fermented by Bacillus amyloliquefaciens SCPC-RY2021
2个月前
已完结
Enhancing the physicochemical and flavor profile of broad bean paste through co-culture fermentation with pigment-producing Bacillus velezensis and Aspergillus oryzae
2个月前
已关闭
The effects of fermented sausage quality driven by reduction of NaCl: Investigation into the microbial community and flavor profiles
3个月前
已完结
AI is not careful: approach to the stock market and preference for AI advisor
10个月前
已完结
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