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Contribution of ultrasound‐assisted protein structural changes in marinated beef to the improved binding ability of spices and flavor enhancement
2个月前
已完结
Flavor improvement in enzymatically hydrolyzed Citrus Huyou peel residues: based on sensory and multi-omics analysis
3个月前
已完结
Contribution of ultrasound‐assisted protein structural changes in marinated beef to the improved binding ability of spices and flavor enhancement
4个月前
已完结
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