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278 积分 2024-01-02 加入
Study on the Interaction between Polyol Glycerol and Flavor Compounds of Baijiu: A New Perspective of Influencing Factors of Baijiu Flavor
1小时前
已完结
Effects of Consuming Repeatedly Heated Edible Oils on Cardiovascular Diseases: A Narrative Review
24天前
已完结
Trimethylamine N-Oxide in Aquatic Foods
24天前
已完结
Interference mechanism of benzo[a]pyrene exposure on the taste substance metabolisms in Ruditapes philippinarum
24天前
已完结
Proteolysis and lipolysis in flavour development of dry-cured meat products
24天前
已完结
Characterization of the key aroma compounds in pork broth by sensory‐directed flavor analysis
24天前
已完结
Analyzing volatile compounds in dairy products
24天前
已完结
Volatile Flavor Components in Crayfish Waste
24天前
已关闭
Research on Predominant Volatile Compounds of Grass Carp Meat
24天前
已完结
Lipids Composition in Plant Membranes
24天前
已完结
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