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Effects of static magnetic field-assisted freeze-thaw technology on the quality of shrimp (Litopenaeus Vannamei): Textural characteristics, protein biochemical properties, microstructure
2小时前
待确认
Complex wall materials of polysaccharide and protein effectively protected numb‐taste substance degradation of Zanthoxylum bungeanum
2个月前
已完结
霍乱弧菌肠道定植动力学研究进展
4个月前
已完结
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