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客户发表文章致谢近期发表在SCI期刊《International Journal of Food Properties》的文章(最新中科院SCI期刊分区:3区),标题为: Improvement of soybean product flavor and quality as affected by extraction of soybean oil bodies based on a soymilk model system(点击链接可查看全文),在Acknowledgments部分提We thank LetPub (www.letpub.com) for its linguistic assistance during the preparation of this manuscript.----------Qiying Tian, a School of Food Science and Technology, Jiangnan University, Wuxi, China;b Food College, Jiangsu Food and Pharmaceutical Science College, Huai’an, China | |
客户发表文章致谢近期发表在SCI期刊《INTERNATIONAL JOURNAL OF FOOD PROPERTIES》的文章(最新中科院SCI期刊分区:3区),标题为: Evolution of the aromatic profile of traditional Msalais wine during industrial production(点击链接可查看全文),在Acknowledgments部分提We thank LetPub (www.letpub.com) for its linguistic assistance during the preparation of this manuscript.----------Li-Xia Zhu, Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing, PR China; Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China; Production and Construction Group, Key Laboratory of High-Quality Agricultural Product Extensive Processing in Southern Xinjiang, College of Life Science, Tarim University, Alar, Xinjiang, PR China | |
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