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90 积分
2023-02-16 加入
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Effects of Low Temperature–Ultrasound–Papain (LTUP) Combined Treatments on Purine Removal from Pork Loin and Its Influence on Meat Quality and Nutritional Value
9天前
已完结
Changes in physicochemical properties and formation process of colloidal nanoparticles (CNPs) during the lamb soup stewing
13天前
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Fatty acid, lipid profiles, and health lipid quality of selected Nigerian composite meals and soups
18天前
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Impact of starch chain length distributions on physicochemical properties and digestibility of starches
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Heat-moisture treated waxy highland barley starch: Roles of starch granule-associated surface lipids, temperature and moisture
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Natural biopolymer masks the bitterness of potassium chloride to achieve a highly efficient salt reduction for future foods
19天前
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Formation and conversion of flavor related compounds of thermal cooked Ruditapes philippinarum soup
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Using high-temperature cooking for different times for bone soup: Physicochemical properties, protein oxidation and nutritional value
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Resistant starches and gut microbiota
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Bactericidal Activity of Bulk Nanobubbles through Active Oxygen Species Generation
1个月前
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