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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个月前
已完结
Fermentation Characteristics, Antinutritional Factor Level and Flavor Compounds of Soybean Whey Yogurt
3个月前
已完结
Influence of Glutinous Rice Raw Material Characteristics on the Aroma Profile of Rice Wine
3个月前
已完结