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30 积分 2025-07-18 加入
Changes in amino acid composition of dehydrated orange juice during accelerated nonenzymatic browning
6小时前
已完结
Metabolomics of Meat Color: Practical Implications
2个月前
已完结
Formation of Malondialdehyde, 4-Hydroxynonenal, and 4-Hydroxyhexenal during in Vitro Digestion of Cooked Beef, Pork, Chicken, and Salmon
3个月前
已完结
Influence of Salt Content Used for Dry-Curing on Lipidomic Profiles during the Processing of Water-Boiled Salted Duck
4个月前
已完结
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