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30 积分 2026-01-07 加入
Free iron rather than heme iron mainly induces oxidation of lipids and proteins in meat cooking
4个月前
已完结
Non-covalent interactions of roselle anthocyanins with milk proteins and egg white protein
4个月前
已完结
Enhancement of protein gelation and nutritional properties in pea protein gels through enzymatic deamidation
4个月前
已完结
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