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  1. 1
    Microbial Community Succession and Nutrient Changes During the Fermentation Process of Sweet Fermented Oats by Pediococcus pentosaceus

    Microbial Community Succession and Nutrient Changes During the Fermentation Process of Sweet Fermented Oats by Pediococcus pentosaceus by REN Fei, CHEN Shu, LIU Ming, LIU Yan-xiang, TAN Bin

    Published 2025-07-01
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  2. 2
    Quality Analysis and Standardization Discussion of Whole Wheat Steamed Bread

    Quality Analysis and Standardization Discussion of Whole Wheat Steamed Bread by JIA Shu-ying, GAO Kun, LIU Yan-xiang, SUN Jia-peng, TAN Bin

    Published 2025-07-01
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