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90 积分 2025-09-29 加入
Improving the flavor of protein hydrolysates from shrimp processing byproducts via maillard reaction: Towards structure-flavor relationship
1个月前
已完结
Analysis of Volatile Flavor Compounds of Corn Under Different Treatments by GC-MS and GC-IMS
6个月前
已完结
Preparation, characterization, stability and replenishing calcium ability of Moringa oleifera leaf peptide-calcium chelates
7个月前
已完结
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