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20 积分 2023-11-08 加入
High-efficiency heterologous expression of nattokinase based on a combinatorial strategy
15天前
已完结
Characterization of the key aroma compounds in aged Chinese Xiaoqu Baijiu by means of the sensomics approach
5个月前
已完结
Microbial communities and flavor formation in the fermentation of Chinese strong-flavor Baijiu produced from old and new Zaopei
5个月前
已完结
Plant-based natural flavonoids show strong inhibition of aflatoxin production and related gene expressions correlated with chemical structure
6个月前
已完结
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