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340 积分 2024-12-02 加入
Stability and oral tribological properties of base milk emulsions for tea-infusion applications: The impact of fat crystallization characteristics
1天前
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Creaminess perception in dairy products: A review of sensory studies, enhancement strategies and future perspectives
3个月前
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Flavors and Fragrances in Food Processing: Preparation and Characterization Methods
9个月前
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Flavors and Fragrances in Food Processing: Preparation and Characterization Methods
9个月前
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