Lv11
30 积分 2025-05-23 加入
Co-culture of Tetragenococcus halophilus and Zygosaccharomyces rouxii to improve microbiota and metabolites in secondary fortified fermented soy sauce
7小时前
待确认
Influence of spatial and temporal diversity and succession of microbial communities on physicochemical properties and flavor substances of soy sauce
8小时前
已完结
Construction of a synthetic microbial community and its application in salt-reduced soy sauce fermentation
8小时前
已完结
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