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mujianhua
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2024-09-24 加入
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Research Progress in Simultaneous Heat and Mass Transfer of Fruits and Vegetables During Precooling
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Application of electrolysed water in the quality and safety control of fruits and vegetables: A review
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Physicochemical and structural changes of myofibrillar proteins in muscle foods during thawing: Occurrence, consequences, evidence, and implications
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Effects of umami substances as taste enhancers on salt reduction in meat products: A review
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Developing active and intelligent biodegradable packaging from food waste and byproducts: A review of sources, properties, film production methods, and their application in food preservation
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A Gas Therapy Strategy for Intestinal Flora Regulation and Colitis Treatment by Nanogel‐Based Multistage NO Delivery Microcapsules
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