Lv11
30 积分 2025-12-18 加入
Effect of co-inoculation of different halophilic bacteria and yeast on the flavor of fermented soy sauce
1小时前
已完结
Systematic characterization of the volatile flavor compounds and microbial communities of “Tianpei” — A whole-grain fermented food from Western China
1小时前
已完结
Flavor quality during fermentation of the specialty product proso millet (Panicum miliaceum L.) thick wine: Insights from microbiome and metabolomics analyses
1天前
已完结
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