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Effect of Different Addition Amounts of Capsaicin on the Structure, Oxidation Sites, and Gel Properties of Myofibrillar Proteins under Oxidative Conditions
3个月前
已完结
Texture of freeze-dried intact and restructured fruits: Formation mechanisms and control technologies
3个月前
已完结
Relationship between flavor characteristics and lipid oxidation in air-dried beef at different roasting stages
3个月前
已完结
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