Lv1
26 积分 2026-05-31 加入
Effect of lipoxygenase activity and fat substrate on the flavor and quality of lactic acid bacteria fermented soybean whey protein-based milk
3小时前
已完结
Fermentation Characteristics, Antinutritional Factor Level and Flavor Compounds of Soybean Whey Yogurt
4小时前
已完结
Influence of Glutinous Rice Raw Material Characteristics on the Aroma Profile of Rice Wine
4小时前
已完结
皖公网安备34019202002308
