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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!
缓慢的灰狼
Lv1
40 积分
2022-10-19 加入
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Fermentation of chickpea flour with selected lactic acid bacteria for improving its nutritional and functional properties
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The effect of lactic acid bacteria fermentation on physicochemical properties of starch from fermented proso millet flour
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Characterization of Volatile Compounds by HS-GC-IMS and Chemical Composition Analysis of Colored Highland Barley Roasted at Different Temperatures
6个月前
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Effect of boiling and roasting on phenolic components and their bioaccessibilities of highland barley
6个月前
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