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大圆子
Lv1
20 积分
2023-09-20 加入
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Emerging non‐thermal technologies for enhanced quality and safety of fruit juices
7天前
已完结
Response surface optimization of ultrasound assisted extraction of pectin from pomegranate peel
8天前
已完结
An overview of the traditional and innovative approaches for pectin extraction from plant food wastes and by-products: Ultrasound-, microwaves-, and enzyme-assisted extraction
8天前
已完结
Pectin: new insights into an old polymer are starting to gel
8天前
已完结
Extraction of pectins from renewable grapefruit (Citrus paradisi) peels using deep eutectic solvents and analysis of their structural and physicochemical properties
30天前
已完结
Association of Dietary Fiber and Yogurt Consumption With Lung Cancer Risk
1个月前
已完结
Effects of Lactobacillus acidophilus LA-3 on physicochemical and sensory parameters of açaí and mango based smoothies and its survival following simulated gastrointestinal conditions
1个月前
已完结
Optimization of Fermentation of Apple Juice by Probiotics and Organic Acids Evolution during Fermentation
1个月前
已关闭
Assay Research on VC in Fruit and Vegetable
1个月前
已完结
Two antioxidative lactobacilli strains as promising probiotics
1个月前
已完结
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感谢,点赞,么么哒
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速度真快,点赞
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帮大忙了
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帮大忙了
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么么哒
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帮大忙了
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速度真快
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1个月前
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