| 标题 |
 Electronic nose, HS-GC-IMS, HS-SPME-GC-MS, and deep learning model were used to analyze and predict the changes and contents of VOCs in in-shell walnut kernels under different roasting conditions 采用电子鼻、HS-GC-IMS、HS-SPME-GC-MS和深度学习模型分析预测了不同烘焙条件下带壳核桃仁中VOCs的变化和含量
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不配.
不安青牛
飲啖茶食個包
Serendipity
彭于彦祖
ED
一叶知秋
eric888
linkman
Singularity
七月流火
打卡下班
Meyako
Joy
昏睡的蟠桃
pcr163
坦率的匪
猪猪hero
gexzygg
一一
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