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70 积分 2024-10-27 加入
Unlocking the potential of hyaluronic acid: Exploring its physicochemical properties, modification, and role in food applications
3小时前
已完结
Marine enzymes: Classification and application in various industries
1个月前
已完结
Creation of novel animal protein substitutes with potato protein and gellan gum: Control of food texture, color, and shape
1个月前
已关闭
Creation of novel animal protein substitutes with potato protein and gellan gum: Control of food texture, color, and shape
1个月前
已关闭
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