Lv11
50 积分 2024-06-13 加入
Effect of different thermal processing methods on sensory, nutritional, physicochemical and structural properties of Penaeus vannamei
2小时前
已完结
Differentiation of Penaeus vannamei from different thermal processing methods in physico-chemical, flavor and sensory characteristics
4个月前
已完结
Research progress on the hypoglycemic activity and mechanisms of natural polysaccharides
6个月前
已完结
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