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40 积分 2026-03-04 加入
Influence of triacylglycerol structure on the formation of lipid oxidation products in different vegetable oils during frying process
7天前
已完结
The change rule of lipid oxidation and hydrolysis driven via water in Antarctic krill oil: Based on association colloid formation
8天前
已完结
Correlation of lipid hydrolysis, oxidation, and molecular transformation with volatile compound revolution in pork during postmortem wet-aging process
8天前
已完结
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