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30 积分 2025-02-15 加入
Impact of Monascus purpureus combined with Lactobacillus plantarum and Saccharomyces cerevisiae fermentation on nutritional and flavor characteristics of Pyropia yezoensis
3小时前
已完结
Crucial role of early addition of Wickerhamiella versatilis in enhancing aroma formation during soy sauce fermentation
9天前
已完结
Effects of salinity on the synthesis of 3-methylthiopropanol, 2-phenylethanol, and isoamyl acetate in Zygosaccharomyces rouxii and Z. rouxii 3-2
9天前
已完结
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