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布灵布灵
Lv1
10 积分
2023-05-14 加入
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[Connotation and mitigation of polyphenolic astringency in Chinese medicine]
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Noncovalent Polyphenol–Macromolecule Interactions and Their Effects on the Sensory Properties of Foods
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The material basis of astringency and the deastringent effect of polysaccharides: A review
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