Lv11
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
2小时前
已完结
Heterologous Expression, Digestive Stability, and Emerging Trends of Lactoferrin
13天前
已完结
Komagataella phaffii as a microbial cell factory for antimicrobial peptide production
13天前
已完结
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