Lv3
350 积分 2023-11-18 加入
Isolation and Identification of Aroma-producing Yeast from Mackerel Fermentation Broth and Its Fermentation Characteristics
1天前
已完结
Effect of Enzyme Reagent on Tobacco Taste Quality
8个月前
已关闭
产香酵母YG-4、其筛选方法及用其制备烟用香料的方法
9个月前
已完结
Health benefits of fermented foods
9个月前
已完结
Constructing simplified microbial consortia to improve the key flavour compounds during strong aroma-type Baijiu fermentation
1年前
已完结
Identifying Umami Peptides Specific to the T1R1/T1R3 Receptor via Phage Display
1年前
已完结
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