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50 积分 2026-04-08 加入
Insight into the mechanism of Maillard reaction and lipids mutually contribute to the flavor release of squid fillets during the drying process
1个月前
已完结
Heterologous Expression, Digestive Stability, and Emerging Trends of Lactoferrin
2个月前
已完结
Komagataella phaffii as a microbial cell factory for antimicrobial peptide production
2个月前
已完结
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