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150 积分 2023-12-26 加入
The coming future: The role of the oral–microbiota–brain axis in aroma release and perception
2个月前
已完结
Innovative technologies in tea-beverage processing for quality improvement
2个月前
已完结
Flavor optimization in dairy fermentation: From strain screening and metabolic diversity to aroma regulation
3个月前
已完结
Understanding the biosyntheses and stress response mechanisms of aroma compounds in tea (Camellia sinensis) to safely and effectively improve tea aroma
3个月前
已完结
Flavor of tea (Camellia sinensis): A review on odorants and analytical techniques
4个月前
已完结
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