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Research progress on the determination methods, influencing factors, and regulation strategies of glass transition in frozen muscle foods
1个月前
已完结
Inhibition mechanisms of ice crystal recrystallization by polysaccharides: a comparative analysis of molecular structures and cryoprotective properties
7个月前
已完结
Assessment of oligofructose and glycerol supplementation on glass transition temperature and quality of frozen yogurt
7个月前
已完结
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