[Wiley] Dynamic changes in the phenolic profile, enzymatic, and antioxidant activity of grape skin during solid孟tate fermentation byEurotium cristatum |
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Improvement of melting performance in a longitudinal finned latent heat thermal energy storage unit
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Extraction of Penicillin G From Dairy Products Using Deep Eutectic Solvent/Alginate Beads Enhanced via Layered Double Hydroxides
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Physicochemical characterization and fatty acid profiles of testa oils from various coconut (Cocos nucifera L.) genotypes
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Submerged Fermentation With Three Lactic Acid Bacteria Improves the Flavor of Green Coffee Beans
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