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70 积分
2023-09-21 加入
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Recent Progress in the Synergistic Bactericidal Effect of High Pressure and Temperature Processing in Fruits and Vegetables and Related Kinetics
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Mechanism of colour change of carambola puree by high pressure processing and its effect on flavour and physicochemical properties
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Effect of high hydrostatic pressure pretreatment on flavour and physicochemical properties of freeze‐dried carambola slices
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Competition under demand uncertainty: The roles of technology and capacity strategy
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