Lv11
60 积分 2025-10-24 加入
Bioinformatics and data knowledge: the new frontiers for nutrition and foods
1小时前
待确认
Exploring the impact mechanisms on different mechanized airing approaches during second round heap fermentation of sauce-flavor Baijiu: From physicochemical parameters, microbial diversity to volatile flavor compounds
1个月前
已完结
Temperature adaptability drives functional diversity and horizontal gene transfer within microbial communities in Daqu solid-state fermentation
2个月前
已完结
Heap Fermentation Modes of Sauce-flavored Baijiu: Microbial Metabolic Differences and Optimization Strategies for Mechanized Fermentation
2个月前
已完结
皖公网安备34019202002308
