【点击阅读全文】
上一篇：食品微生物研究-Identifcation and reconstruction of the core microbiota in natural fermentation systems: a case study of jiuyao
下一篇：食品风味研究-Ion-exchange purification, nano-HPLC–MS/MS identification and molecular dynamics simulation of novel umami peptides from fermented grain wine (Huangjiu)
