Lv11
20 积分 2026-01-28 加入
Hydrogels based on seafood chitin: From extraction to the development
3小时前
待确认
Flavor production driven by microbial community dynamics and their interactions during two-stage fermentation of Ziziphus jujuba vinegar
3小时前
已完结
Metatranscriptomics unravel the formation mechanism of key flavors during the natural fermentation of suansun, a Chinese traditional fermented bamboo shoot
3小时前
已完结
Exploring diversity and functional traits of lactic acid bacteria in traditional vinegar fermentation: A review
4小时前
已完结
Impacts of Aspergillus oryzae 3.042 on the flavor formation pathway in Cantonese soy sauce koji
4小时前
已完结
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