Lv32
210 积分 2024-05-29 加入
Unveiling the mystery of baijiu blending based on flavoromics
1小时前
待确认
Insights into low-temperature strategies for preserving cooked pork quality in ready-to-eat meat products through processing and reheating studies
22小时前
已完结
Characterization of peptides released from frozen-then-aged beef after digestion in an in vitro infant gastrointestinal model
2个月前
已完结
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