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Mechanism of Action of Nanosized Bamboo Shoot Dietary Fiber in Improving Whey Syneresis during Shelf Life of Yogurt
Veröffentlicht in Shípĭn kēxué
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Regulatory Mechanism of Sodium/Calcium Ratio on Texture Quality of Kelp Pickle during Shelf-Life Period
Veröffentlicht in Shípĭn kēxué
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