Lv1
30 积分 2023-11-30 加入
HPLC-Mass Spectrometry Analysis of Isoflavones
1天前
待确认
A systematic review on the flavor of soy‐based fermented foods: Core fermentation microbiome, multisensory flavor substances, key enzymes, and metabolic pathways
6个月前
已完结
Probiotic and Safety Evaluation of Twelve Lactic Acid Bacteria as Future Probiotics
9个月前
已完结
Health potential of fermented goat dairy products: composition comparison with fermented cow milk, probiotics selection, health benefits and mechanisms
1年前
已完结
皖公网安备34019202002308
