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万金油
Lv2
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110 积分
2024-07-05 加入
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Changes in the textural and flavor characteristics of egg white emulsion gels induced by lipid and thermal treatment
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Effect of high-intensity ultrasound on the physicochemical properties, microstructure, and stability of soy protein isolate-pectin emulsion
3个月前
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没有进行任何应助
感谢呀
2个月前
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3个月前
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