Lv21
160 积分 2021-07-19 加入
Understanding Factors Influencing High-Temperature Daqu from Different Geographical Regions
2小时前
已完结
Soil moisture determines the effects of climate warming on spring phenology in grasslands
8个月前
已完结
Aggregating Synechococcus contributes to particle organic carbon export in coastal estuarine waters: Its lineage features and assembly processes
8个月前
已完结
Variations in the physicochemical properties and bacterial community composition during fermentation of low-salt shrimp paste
9个月前
已完结
Comparison of quality characteristics between belacan from Brunei Darussalam and Korean shrimp paste
9个月前
已完结
Biochemical, Nutritional, and Sensory Quality of the Low Salt Fermented Shrimp Paste
9个月前
已完结
Genomic features, aroma profiles, and probiotic potential of the Debaryomyces hansenii species complex strains isolated from Korean soybean fermented food
9个月前
已完结
Depth-depended quality comparison of light-flavor fermented grains from two fermentation rounds
10个月前
已完结
Metagenomic and physicochemical analyses reveal microbial community and functional differences between three types of low-temperature Daqu
10个月前
已完结
Flavobacterium pygoscelis sp. nov., isolated from a chinstrap penguin chick (Pygoscelis antarcticus)
10个月前
已完结
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