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80 积分 2025-10-21 加入
Mechanistic insights into polyphenol transformation in sea buckthorn juice fermented by Lactiplantibacillus plantarum LP-1-679 through integrated omics
6个月前
已完结
Comparison of the taste mechanisms of umami and bitter peptides from fermented mandarin fish (Chouguiyu) based on molecular docking and electronic tongue technology
7个月前
已完结
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