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Science and Technology of Food Industry ›› 2026, Vol. 47 ›› Issue (4) : 324 - 336. DOI: 10.13386/j.issn1002-0306.2025020023
Analysis and Determination

Changes in Volatile Flavor Compounds of Tender Kelp during the Processing of Freeze-dried Soup Cubes

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The hierarchy quorum sensing network in Pseudomonas aeruginosa
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