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Correlation Analysis between Microbial Diversity and Flavor Compounds in Sichuan Fermented Sausage by Maojia LAI, Yan MOU, Yuwen YI, Wenjiao FAN, Xing QIAO

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Inertia Loads Simulation and Coupled Vibration Analysis of Roller Test Rig by WANG Jin-tian, AI Xing-qiao, TENG Wan-xiu, PANG Hui-wen

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The activation of CB2 enhances bone remodeling in periodontitis by Yuan Zhao, Yixuan Zhang, Huijuan Liu, Xing Qiao, Dongna Li, Yahui Zhu, Zidan Wu, Wenqi Wang, Zhe Ma, Chunyan Liu

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Understanding the Aroma Profiles of Hui Li Red Sichuan Pepper (<i>Zanthoxylum bungeanum</i> Maxim) Across Harvesting Periods Using Sensory Evaluation, E-Nose and GC-IMS Techniques by Lian He, Sook Wah Chan, Sze Ying Leong, Mingyi Guo, Zhiyong Hou, Xiangbo Xu, Nallammai Singaram, Dan Lin, Xing Qiao, Lin Wang, Huachang Wu, Zongyuan Lu

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