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900 积分
2023-06-18 加入
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Construct Phenylethanoid Glycosides Harnessing Biosynthetic Networks, Protein Engineering and One‐Pot Multienzyme Cascades
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Study on the factors affecting the sauce-flavor compounds of soybean paste in fermentation
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Lipid-derived flavor and off-flavor of traditional and functional foods: an overview
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Dynamics changes in volatile profile, non-volatile metabolites and antioxidant activities of dark tea infusion during submerged fermentation with Eurotium cristatum
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