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110 积分 2024-09-18 加入
Characterization of aroma profiles of chinese four most famous traditional red-cooked chickens using GC–MS, GC-IMS, and E-nose
1小时前
待确认
Machine learning and flavoromics-based research strategies for determining the characteristic flavor of food: A review
2小时前
已完结
Recent advances in the impact of gelatinization degree on starch: Structure, properties and applications
2个月前
已完结
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