Admonish
发表于 2025-3-28 15:18:15
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游行
发表于 2025-3-28 20:50:21
https://doi.org/10.1007/978-94-6091-633-5GM. Attractive interactions between SM and cholesterol are involved in the formation of complexes in a wide range of temperatures (4 to 60°C). Structural and mechanical heterogeneities in the MFGM and in milk polar lipid assemblies have been evidenced. These recent information will contribute in a b
小丑
发表于 2025-3-29 02:38:23
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懒洋洋
发表于 2025-3-29 03:24:24
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canvass
发表于 2025-3-29 10:58:51
https://doi.org/10.1007/978-1-4471-1452-9man, goat, dromedary milks). Deciphering the crystallization properties of milk fat requires investigations at different scale levels, recordings as a function of temperature and time, and the combination of physical techniques. Increasing knowledge in the area of TAG crystallization yields fascinat
眉毛
发表于 2025-3-29 11:29:26
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亚当心理阴影
发表于 2025-3-29 19:03:51
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粗鄙的人
发表于 2025-3-29 20:12:44
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Substance
发表于 2025-3-30 02:41:08
Rosi’s ,: Making the Case for Conspiracywledged that milk fat imparts excellent flavour and superior mouthfeel to milk products (Aguedo et al., 2008; Omar et al., 2017; Reddy, 2010). Milk fat in the form of butter or cream has limited shelf life owing to lipolysis and microbiological deterioration. Since these types of spoilage take place
收到
发表于 2025-3-30 07:57:59
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