Lv31
288 积分 2025-09-13 加入
Mechanism of inactivation of Pseudomonas fluorescens by plasma-activated water based on active substances
4小时前
待确认
Effect of ice structuring protein on the quality of quick-frozen patties subjected to multiple freeze-thaw cycles
1个月前
已完结
Texture and flavor switchable emulsion gels for replaced fat with improved mouthfeel and aromatic characteristics
1个月前
已完结
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