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50 积分 2026-03-18 加入
Enhanced sensory, antioxidant, and non-toxic anti-diabetes beverage development via co-culture fermentation of Lactiplantibacillus plantarum and Saccharomyces boulardii in coffee cherry pulp extracts
1个月前
已关闭
Machine learning-driven microbial community synthesis: A new paradigm for intelligent upgrading of food fermentation
1个月前
已完结
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