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2023-10-17 加入
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Food and salt structure design for salt reducing
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Effects of different curing methods on edible quality and myofibrillar protein characteristics of pork
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7个月前
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Synthetic biology for the engineering of complex wine yeast communities
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Effects of Pediococcus acidilactici and Rhizopus Oryzae on microbiota and metabolomic profiling in fermented dry-cure mutton sausages
7个月前
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Improving the aroma profile of inoculated fermented sausages by constructing a synthetic core microbial community
7个月前
已完结
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