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440 积分 2024-12-16 加入
Artificial intelligence and food flavor: How AI models are shaping the future and revolutionary technologies for flavor food development
2个月前
已完结
Interaction of polysaccharides on gel characteristics and protein microstructure of threadfin bream surimi gel
2个月前
已完结
Regulation of microbial metabolism on the formation of characteristic flavor and quality formation in the traditional fish sauce during fermentation: a review
3个月前
已完结
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