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30 积分 2021-06-30 加入
Effects of fermentation with different microbial species on the umami taste of Shiitake mushroom (Lentinus edodes)
3年前
已完结
Cytotoxicity, metabolic enzyme inhibitory, and anti‐inflammatory effect of Lentinula edodes fermented using probiotic lactobacteria
3年前
已完结
Process optimization in ginseng fermentation by Monascus ruber and study on bile acid-binding ability of fermentation products in vitro
3年前
已完结
Optimization of fermentation conditions for fermented green jujube wine and its quality analysis during winemaking
3年前
已完结
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