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70 积分 2025-04-14 加入
pH-Responsive microgels constructed from soy protein coacervates: Structure and rheology at the oil-water interface
3天前
已完结
Focusing on the formation mechanism and foaming properties of casein-hyaluronic acid complexes: Manufacturing highly moldable 3D aerated foods
4天前
已完结
Changes of the microbial community in kiwifruit during storage after postharvest application of Wickerhamomyces anomalus
7天前
已完结
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