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50 积分 2024-11-13 加入
Comparison of the Cooking Behaviors of Meat and Plant-Based Meat Analogues: Appearance, Texture, and Fluid Holding Properties
3天前
已完结
Preparation of micron-sized benzamidine-modified magnetic agarose beads for trypsin purification from fish viscera
6天前
已完结
Concentration-Regulated Fibrillation of Soy Protein: Structure and In Vitro Digestion
1个月前
已完结
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