Sensory Evaluation and Volatile Compounds Changes of Almonds before and after Baking by Chen CHEN, Jie ZHOU, Qi ZHOU, Haibin YUAN, Huaixiang TIAN

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Study on Lacticaseibacillus casei TCS fermentation kinetic models and high-density culture strategy by Chen Chen, Tianyu Guo, Di Wu, Jingyan Shu, Ningwei Huang, Huaixiang Tian, Haiyan Yu, Chang Ge

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