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myy
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2024-06-04 加入
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Comparative flavor analysis of four kinds of sweet fermented grains by sensory analysis combined with GC-MS
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Lipidomics and volatilomics reveal the changes in lipids and their volatile oxidative degradation products of brown rice during accelerated aging
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Comparative flavor analysis of four kinds of sweet fermented grains by sensory analysis combined with GC-MS
Lipidomics and volatilomics reveal the changes in lipids and their volatile oxidative degradation products of brown rice during accelerated aging
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