Lv11
60 积分 2024-10-06 加入
Characterization of key odor-active compounds in commercial high-salt liquid-state soy sauce by switchable GC/GC × GC–olfactometry–MS and sensory evaluation
3小时前
待确认
Research Progress in Drying and Preservation Technology of Tropical Fruits in China
3个月前
已关闭
Exploring honey's potential as a functional food for natural sleep aid
4个月前
已完结
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