Lv21
118 积分 2024-10-10 加入
A comprehensive review of polyphenol oxidase in tea (Camellia sinensis): Physiological characteristics, oxidation manufacturing, and biosynthesis of functional constituents
9天前
已完结
Microbial communities and flavor formation in the fermentation of Chinese strong-flavor Baijiu produced from old and new Zaopei
14天前
已完结
Identification of core microorganisms and source tracking of microbial communities in traditional Kazakh cheese during spontaneous fermentation
14天前
已完结
Comprehensive evaluation and mechanisms of tobacco quality improvement via microbial fermentation
15天前
已完结
Determination of optimum humidity for air-curing of cigar tobacco leaves during the browning period
1个月前
已完结
Directed Regulation of High-Temperature Daqu Microbiota and Metabolites Using Synthetic Communities
1个月前
已完结
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