Found: 7
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Flavor Improvement of Maillard Reaction Intermediates Derived from Enzymatic Hydrolysates of Oudemansiella raphanipes Mushroom.
- Published in:
- Foods, 2024, v. 13, n. 11, p. 1688, doi. 10.3390/foods13111688
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- Article
The Moderating Role of Environmental Information Disclosure on the Impact of Environment Protection Investment on Firm Value.
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- Sustainability (2071-1050), 2023, v. 15, n. 12, p. 9174, doi. 10.3390/su15129174
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- Article
Extraction, modification, and property characterization of dietary fiber from Agrocybe cylindracea.
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- Food Science & Nutrition, 2020, v. 8, n. 11, p. 6131, doi. 10.1002/fsn3.1905
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- Article
Analysis of the volatile compounds associated with pickling of ginger using headspace gas chromatography ‐ ion mobility spectrometry.
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- Flavour & Fragrance Journal, 2019, v. 34, n. 6, p. 485, doi. 10.1002/ffj.3530
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- Article
Preparation of PET/LDH composite materials and their mechanical properties and permeability for O<sub>2</sub>.
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- Polymer Engineering & Science, 2019, v. 59, p. E366, doi. 10.1002/pen.25067
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- Article
Strategic Talent Management in Service SMEs of China.
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- Thunderbird International Business Review, 2018, v. 60, n. 1, p. 9, doi. 10.1002/tie.21793
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- Article
2013-2014 Governance Report of Illegal Network Public Relations.
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- China Media Report Overseas, 2014, v. 10, n. 4, p. 90
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- Article