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芝士椰蓉条
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2024-01-02 加入
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Comparison of non-volatile flavor compounds in Stropharia rugosoannulata soup processed by different methods
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Nutritional Properties of Fish Bones: Potential Applications in the Food Industry
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Metal Ion-Mediated Pro-oxidative Reactions of Different Lipid Molecules: Revealed by Nontargeted Lipidomic Approaches
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Effects of different thermoultrasonic time on quality characteristics of fishbone broth and correlation analysis on taste substances
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Mass spectrometry-based metabolomics approach to reveal differential compounds in pufferfish soups: Flavor, nutrition, and safety
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Characterization of the key odorants of crucian carp soup and flavour improvement by modulated temperature mode in electrical stewpot
12天前
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