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50 积分 2025-03-09 加入
Physicochemical properties and microstructure of fish myofibrillar protein-lipid composite gels: Effects of fat type and concentration
1天前
已完结
Formation of advanced glycation end-products in silver carp (Hypophthalmichthys molitrix) surimi products during heat treatment as affected by freezing-thawing cycles
3天前
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