| 标题 |
3D-front-face fluorescence spectroscopy and independent components analysis: A new way to monitor bread dough development |
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| 其它 |
期刊:Talanta: The International Journal of Pure and Applied Analytical Chemistry 作者:Rebeca Garcia; Aline Boussard; L. Rakotozafy; J. Nicolas; J. Potus; et al 出版日期:2016-01-15 |
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(2025-6-4)