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40 积分 2025-05-03 加入
Tribology and QCM-D approaches provide mechanistic insights into red wine mouthfeel, astringency sub-qualities and the role of saliva
19小时前
待确认
More simple, efficient and accurate food research promoted by intermolecular interaction approaches: A review
19小时前
已完结
The perception and influencing factors of astringency, and health-promoting effects associated with phytochemicals: A comprehensive review
19小时前
已完结
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