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56 积分 2026-06-02 加入
Sodium cyclamate enhances Vibrio parahaemolyticus biofilm formation on seafood-contact surfaces
1天前
求助中
Utilization of sesame Maillard reaction products as natural anti-staling agent for bread: Dual control of flavor and texture deterioration
1天前
已完结
Comparative analysis of quality, structural, and flavor alterations in chestnuts (Castanea mollissima Blume) subjected to different thermal processing techniques
1天前
已完结
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