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Science and Technology of Food Industry ›› 2026, Vol. 47 ›› Issue (16) : 55 - 65. DOI: 10.13386/j.issn1002-0306.2026010391
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Analysis of the Dynamic Change Patterns of Volatile Compounds in Sea Buckthorn Leaf Green Tea during Processing Based on GC-E-Nose and HS-SPME-GC-MS

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The hierarchy quorum sensing network in Pseudomonas aeruginosa
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