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An overview of bitter compounds in foodstuffs: Classifications, evaluation methods for sensory contribution, separation and identification techniques, and mechanism of bitter taste transduction
3小时前
已完结
Identification of rice taste quality markers using metabolomics techniques
6天前
已完结
The Chemistry of the Most Important Maillard Flavor Compounds of Bread and Cooked Rice
7天前
已完结
Flavor perception and biological activities of bitter compounds in food
17天前
已完结
Molecular insights into cadmium transport and micronutrient crosstalk in rice: Towards minimizing grain Cd
29天前
已完结
Chinese rice actually tastes ever more nice
2个月前
已关闭
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