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270 积分 2024-03-30 加入
Effects of Maillard reaction on flavor and safety of Chinese traditional food: roast duck
6天前
已完结
Structural characterization and antioxidant activity of polysaccharides extracted from Chinese yam by a cellulase-assisted method
28天前
已完结
Biosynthesis of the allelopathic alkaloid gramine in barley by a cryptic oxidative rearrangement
30天前
已完结
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