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殷勤的小白菜
Lv1
60 积分
2023-10-08 加入
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Effects of Saccharomyces cerevisiae on microbial community and flavor metabolites in solid-state fermentation of strong-flavor baijiu
10天前
已完结
Effects of Saccharomyces cerevisiae on microbial community and flavor metabolites in solid-state fermentation of strong-flavor baijiu
10天前
已完结
Effects of Saccharomyces cerevisiae on microbial community and flavor metabolites in solid-state fermentation of strong-flavor baijiu
15天前
已完结
Mechanism of lactic acid synthesis during strong-flavor baijiu fermentation revealed by transcriptomic analysis
15天前
已完结
Advances in upstream and downstream strategies of pectinase bioprocessing: A review
3个月前
已完结
Relationship of the methanol production, pectin and pectinase activity during apple wine fermentation and aging
3个月前
已完结
Co-culture of Zygosaccharomyces rouxii and Wickerhamiella versatilis to improve soy sauce flavor and quality
4个月前
已完结
Bacillus cereus: Epidemiology, Virulence Factors, and Host–Pathogen Interactions
4个月前
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Fermented foods and gastrointestinal health: underlying mechanisms
4个月前
已完结
Widely targeted metabolic profiling provides insights into variations in bioactive compounds and antioxidant activity of sesame, soybean, peanut, and perilla
4个月前
已完结
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