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40 积分 2025-12-06 加入
不同熟化方式下甘薯咀嚼加工及食团特性的比较分析
3个月前
已完结
Transformation of mulberry polyphenols by Lactobacillus plantarum SC-5: Increasing phenolic acids and enhancement of anti-aging effect
9个月前
已完结
Antioxidant properties of lactic acid bacteria isolated from traditional fermented yak milk and their probiotic effects on the oxidative senescence of Caenorhabditis elegans
9个月前
已完结
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