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40 积分 2025-04-15 加入
Extraction, purification, structural characteristics, biological activities, and applications of polysaccharides from the genus Lilium: A review
5个月前
已完结
Physical, textural and sensory characteristics of reduced sucrose cakes, incorporated with clean-label sugar-replacing alternative ingredients
6个月前
已完结
Optimization of a novel, gluten-free bread's formulation based on chickpea, carob and rice flours using response surface design
6个月前
已完结
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