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4 积分 2026-10-08 加入
Analysis of different fermentation processes of jujube-hawthorn fermented beverage based on untargeted metabolomics and GC–MS
1天前
已完结
Recent advances in Lactobacillus plantarum fermentation in modifying fruit‐based products: Flavor property, bioactivity, and practical production applications
1天前
已完结
Exploring the mechanism of aroma production in fermented cherry juice by L. brevis LD1.0600 using flavomics and whole genome analysis
1天前
已完结
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