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亲爱的研友该休息了!由于当前在线用户较少,发布求助请尽量完整的填写文献信息,科研通机器人24小时在线,伴您度过漫漫科研夜!身体可是革命的本钱,早点休息,好梦!
miao
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2024-01-02 加入
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Physicochemical properties and protein structure of extruded corn gluten meal: Implication of temperature
4天前
已完结
Effects of different drying treatments on the microstructure, free amino acids, volatile compounds and antioxidant activity of Flammulina velutipes root
4天前
已完结
Impact of the popping process on the structural and thermal properties of sorghum grains (Sorghum bicolor L. Moench)
4天前
已完结
Characterization of the Volatile Compounds of Zhenba Bacon at Different Process Stages Using GC–MS and GC–IMS
5天前
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Contribution of citrulline to the formation of ethyl carbamate during Chinese rice wine production
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Metabolomic insights into the effects of seasonal shifts on the dynamic variation of non-volatile compounds of abalone (Haliotis discus hannai)
7天前
已完结
Insight into the Characterization of Volatile Compounds in Smoke-Flavored Sea Bass (Lateolabrax maculatus) during Processing via HS-SPME-GC-MS and HS-GC-IMS
7天前
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Identification of capsule, biofilm, lateral flagellum, and type IV pili in Vibrio mimicus strains
7天前
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Evaluation of flavor characteristics in tartary buckwheat (Fagopyrum tataricum) by E-nose, GC-IMS, and HS-SPME-GC-MS: Influence of different roasting temperatures Fagopyrum tataricum
7天前
已完结
Characterizing the key aroma compounds of barley malt from different origins using GC-E-Nose, HS-SPME-GC-MS, and HS-GC-IMS
7天前
已完结
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