Lv4
500 积分 2024-08-23 加入
Changes in the volatile compounds and characteristic aroma during liquid-state fermentation of instant dark tea by Eurotium cristatum
1年前
已完结
Dynamic changes in microbial communities and volatile compounds in kombucha fermentation using Flos sophorae and Elm fruits, compared to Black and Green Tea
1年前
已完结
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