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Science and Technology of Food Industry ›› 2026, Vol. 47 ›› Issue (5) : 1 - 17. DOI: 10.13386/j.issn1002-0306.2025040218
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Effects of Extrusion Input Parameters on the Quality Characteristics and Beany Flavor of High-moisture Extruded Textured Soybean Protein

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The hierarchy quorum sensing network in Pseudomonas aeruginosa
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