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80 积分 2026-06-03 加入
Functional and conformational changes to soy proteins accompanying anthocyanins: Focus on covalent and non-covalent interactions
1个月前
已完结
Study on the dynamic changes of nutrient components and flavor compounds during the fermentation process of high-quality highland barley wine
3个月前
已完结
Optimization of freezing methods and composition of frozen rice dough reconstituted by glutinous rice starch and gluten
4个月前
已完结
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