Lv2
130 积分 2025-12-17 加入
Physico-chemical characteristics of red pitaya (Hylocereus polyrhizus) peel
2个月前
已关闭
Functional properties of anthocyanins and betalains in plants, food, and in human nutrition
2个月前
已完结
Comparative flavor analysis of four kinds of sweet fermented grains by sensory analysis combined with GC-MS
2个月前
已完结
Effect of yellow rice wine on anti-aging ability in aged mice induced by d-galactose
2个月前
已完结
Microbial diversity and chemical analysis of the starters used in traditional Chinese sweet rice wine
2个月前
已完结
红皮白肉与红皮红肉火龙果植株茎部内生微生物群落结构特征
2个月前
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响应面法优化西洋参枸杞甜酒酿发酵工艺及抗氧化性研究
2个月前
已完结
不同原料的米酒多酚及其抗氧化性能比较
2个月前
已完结
四种红肉火龙果品种制汁适宜性评价研究
2个月前
已完结
基于高通量测序技术分析朝鲜族传统米酒及其酒曲中微生物群落多样性
2个月前
已完结
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