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30 积分 2022-04-18 加入
Enhancing nutty flavor in Cheddar cheese through a novel strategy targeting 3-methylbutanal biosynthesis during ripening
23天前
已完结
Fungi and fermentation: unlocking novel flavors and functional potential in food systems
2个月前
已完结
Production of flavor compounds by lactic acid bacteria in fermented foods
2个月前
已完结
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