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30 积分 2025-06-16 加入
Characterization of the changes of aroma profiles in large-leaf yellow tea during processing using GC–MS and electronic nose analysis
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Vinegar-processed frankincense ameliorates ulcerative colitis by targeting BSH-active bacteria preference-mediated GDCA hydrolysis
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Chemical profiling and quality evaluation of raw and vinegar‐processing frankincense by multiple UPLC‐MS/MS techniques
5小时前
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