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Assessment of rheological properties and stability of coriander nanoemulsions in Aloe vera Gel
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Progress in flavor research in food: Flavor chemistry in food quality, safety, and sensory properties
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Comparative study of packaging materials developed from fish and legume protein concentrates
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Protocol to Identify Unknown Flanking DNA Using Partially Overlapping Primer-based PCR for Genome Walking
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Effects of White Quinoa Polysaccharide on Regulation of Glucolipid Metabolism in Type 2 Diabetic Mice
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