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Science and Technology of Food Industry ›› 2026, Vol. 47 ›› Issue (9) : 21 - 32. DOI: 10.13386/j.issn1002-0306.2025060192
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Effects of Drying Agent Pretreatment on Physicochemical Properties and Volatile Aroma Compounds in the Drying of Hotan Red Grapes

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The hierarchy quorum sensing network in Pseudomonas aeruginosa
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