Lv11
20 积分 2024-02-26 加入
Study on the nutritional characteristics and antioxidant activity of dealcoholized sequentially fermented apple juice with Saccharomyces cerevisiae and Lactobacillus plantarum fermentation
3小时前
已完结
Effects of salt concentration on the quality and microbial diversity of spontaneously fermented radish paocai
8个月前
已完结
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