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Lucian
Lv4
430 积分
2022-06-22 加入
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Kaili Red sour soup: Correlations in composition/microbial metabolism and flavor profile during post-fermentation
1天前
待确认
Superoxide dismutase nanozymes: an emerging star for anti-oxidation
8天前
已完结
Oenological versatility of Schizosaccharomyces spp
8天前
已完结
Growth and acid production of Lactobacillus delbrueckii ssp. bulgaricus ATCC 11842 in the fermentation of algal carcass
8天前
已完结
Quantitation of phlorizin and phloretin using an ultra high performance liquid chromatography–electrospray ionization tandem mass spectrometric method
9天前
已完结
Metabolomics Approach to Assess the Relative Contributions of the Volatile and Non-volatile Composition to Expert Quality Ratings of Pinot Noir Wine Quality
9天前
已完结
Metabolomics Approach to Assess the Relative Contributions of the Volatile and Non-volatile Composition to Expert Quality Ratings of Pinot Noir Wine Quality
9天前
已关闭
Characteristic fingerprints and volatile flavor compound variations in Liuyang Douchi during fermentation via HS-GC-IMS and HS-SPME-GC-MS
9天前
已完结
Correlation between autochthonous microbial communities and key odorants during the fermentation of red pepper (Capsicum annuum L.)
9天前
已完结
Antidiabetic effect of flavonoids from Malus toringoides (Rehd.) Hughes leaves in diabetic mice and rats
9天前
已完结
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已找到【积分已退回】
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1个月前
Study on the flavon ingredients of Malus hupehensis 英文文章
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zd了【积分已退回】
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1年前
感谢,点赞,速度真快,帮大忙了,么么哒
1年前
感谢,点赞
1年前
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