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40 积分 2025-09-15 加入
The formation mechanism of volatile and nonvolatile flavor substances in sourdough based on genomics and metabolomics
2小时前
待确认
Effect of microbial succession on flavor perception during millet steamed bread dough fermentation: Insights from sight, taste and smell
2小时前
已完结
Analysis of aroma and flavor changes in hawthorn during heat treatment by electronic sensory systems and GC-IMS
17小时前
已完结
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