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阔达忆安
Lv2
200 积分
2022-11-11 加入
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Effect of storage and various processing conditions on the amount of ionic calcium in milk
23天前
已关闭
Effects of different heat treatments on Maillard reaction products and volatile substances of camel milk
23天前
已完结
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24天前
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Microwave Heating of Liquid Foods
2个月前
已完结
Resveratrol Induces the Conversion from Amyloid to Amorphous Aggregation of β-lactoglobulin>
4个月前
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Fabrication, Functional Properties, and Potential Applications of Mixed Gellan–Polysaccharide Systems: A Review
5个月前
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Current progress of emerging technologies in human and animals’ milk processing: Retention of immune‐active components and microbial safety
1年前
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Research progress in fluid and semifluid microwave heating technology in food processing
1年前
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