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Science and Technology of Food Industry ›› 2026, Vol. 47 ›› Issue (8) : 43 - 54. DOI: 10.13386/j.issn1002-0306.2025060299
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Dynamic Change of Fatty Acids and Volatile Compounds during Processing of Sea Buckthorn Whole Fruit Powder and Their Correlation Analysis

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The hierarchy quorum sensing network in Pseudomonas aeruginosa
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