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70 积分 2025-02-25 加入
Evaluation of the differences between low‐salt solid‐state fermented soy sauce and high‐salt diluted‐state fermented soy sauce in China: from taste‐active compounds and aroma‐active compounds to sensory characteristics
8天前
已完结
Enhanced production of alkaline protease enzyme by mutated Aspergillus oryzae developed by random mutagenesis
18天前
已完结
The influence of activating agent on spore germination rate of Aspergillus oryzae
1个月前
已完结
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