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布灵布灵
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30 积分
2023-05-14 加入
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Dynamic changes of quality and flavor characterization of Zhejiang rosy vinegar during fermentation and aging based on untargeted metabolomics
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[Connotation and mitigation of polyphenolic astringency in Chinese medicine]
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Food phenolics and Lactiplantibacillus plantarum
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Identification of polyphenols from Rosa roxburghii Tratt pomace and evaluation of in vitro and in vivo antioxidant activity
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