Lv1
20 积分 2024-12-21 加入
Improvement of stability and antioxidant capacity of peptide - iron complexes by sonication
3小时前
已完结
Insight into the mechanism of Maillard reaction and lipids mutually contribute to the flavor release of squid fillets during the drying process
4小时前
已完结
Lipid-involved browning mechanism during the drying process of squid
4小时前
已完结
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