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安静成威
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2024-09-05 加入
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The dynamic changes and correlations between biochemical properties, flavor and microbial community during fermentation of asparagus by-products
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Study on the preparation technology of superfine ground powder of Agrocybe chaxingu Huang
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Discrimination and characterization of different ultrafine grinding times on the flavor characteristic of fish gelatin using E-nose, HS-SPME-GC-MS and HS-GC-IMS
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Effects of plant polyphenols on lipid oxidation in pea and soy protein solutions
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Exploring molecular mechanisms underlying changes in lipid fingerprinting of salmon (Salmo salar) during air frying integrating machine learning-guided REIMS and lipidomics analysis
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