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20 积分 2025-09-03 加入
Effects of blackcurrant anthocyanins on the lipid retention capacity of myofibrillar proteins: A study focusing on the gel matrix and interfacial film
6个月前
已完结
Evolution of key flavor compounds in sonit sheep lamb during grilling process using HS-GC-IMS, E-nose, E-tongue, and physicochemical techniques
6个月前
已完结
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