<?xml version="1.0" encoding="utf-8" standalone="yes"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom" xmlns:content="http://purl.org/rss/1.0/modules/content/"><channel><title>食物 on Blog</title><link>https://icelemon.top/tags/%E9%A3%9F%E7%89%A9/</link><description>Recent content in 食物 on Blog</description><generator>Hugo</generator><language>zh-CN</language><lastBuildDate>Wed, 21 Oct 2026 13:05:16 +0800</lastBuildDate><atom:link href="https://icelemon.top/tags/%E9%A3%9F%E7%89%A9/index.xml" rel="self" type="application/rss+xml"/><item><title>谷物怎么变成酒：一口缸里的微生物与文明</title><link>https://icelemon.top/knowledge/fermentation-and-the-history-of-brewing/</link><pubDate>Wed, 21 Oct 2026 13:05:16 +0800</pubDate><guid>https://icelemon.top/knowledge/fermentation-and-the-history-of-brewing/</guid><description>从自然发酵、祖先的代谢酶，到麦芽、酒曲与口嚼糖化，再看古代酒器为何总与聚会相连。</description></item></channel></rss>