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Y毓
Lv1
30 积分
2023-12-17 加入
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The interaction between lipid oxidation and the Maillard reaction model of lysine-glucose on aroma formation in fragrant sesame oil
20天前
已完结
Effect of marinating with green tea extract on the safety and sensory profiles of oven-baked oyster
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Structural characteristics of peptides extracted from Cantonese sausage during drying and their antioxidant activities
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Changes in lipid composition, fatty acid profile and lipid oxidative stability during Cantonese sausage processing
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Effects of diel-cycling hypoxia and salinity on lipid metabolism and fatty acid composition of the oyster Crassostrea hongkongensis
25天前
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Volatile compounds comparison and mechanism exploration of non-smoked traditional Chinese bacon in Southwestern China and Eastern China
1个月前
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Effects of replacement partial sodium chloride on characteristic flavor substances of bacon during storage based on GC×GC-MS and non-targeted metabolomics analyses
1个月前
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Generation of key aroma compounds in fat and lean portions of non-smoked bacon induced via lipid pyrolysis reaction
1个月前
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Advances in Technology of Countercurrent Chromatography for Separation of Protein and Peptide
2个月前
已完结
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没人助力【积分已退回】
3个月前
太慢了【积分已退回】
4个月前
文献正确,能查看,但是水印严重影响我观看
5个月前
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