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2024-05-17 加入
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46分钟前
待确认
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已完结
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6个月前
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Production of food flavor and color by synthetic biology
9个月前
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9个月前
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A SHORT REVIEW ON MICROEMULSION AND ITS APPLICATION IN EXTRACTION OF VEGETABLE OIL
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Rheology of plant protein–polysaccharide gel inks for 3D food printing: Modeling and structure–property relations
9个月前
已采纳
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