Recess
发表于 2025-3-25 04:54:46
Purification, Rheological Characterization, and Visualization of Viscous, Neutral, Hetero-exopolysacty to improve the texture and mouthfeel of fermented dairy products. To date, enormous efforts have been made to reveal the relationship between texture and EPS production in fermented milk products such as yogurt. However, the structure-rheology relationship of EPSs themselves is not yet well under
拥挤前
发表于 2025-3-25 10:53:27
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罐里有戒指
发表于 2025-3-25 12:02:01
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arthrodesis
发表于 2025-3-25 17:12:25
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Anthem
发表于 2025-3-25 20:24:58
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chuckle
发表于 2025-3-26 00:44:21
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FUME
发表于 2025-3-26 04:43:37
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micronized
发表于 2025-3-26 12:00:34
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exacerbate
发表于 2025-3-26 13:17:23
Adhesion of , to Intestinal Mucinlides are easy and excellent methods used for the quantitative analysis of . adhesion. However, to maintain the performance of the quantitative analysis, these methods must be chosen appropriately according to the nature and characteristics of the strain, such as tolerance to surfactant and the abil
OTHER
发表于 2025-3-26 18:53:13
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