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2. The growth and decline of bacterium during the processing of meat jujube

4. Identification of Dominant Spoilage Bacteria in Chicken Feet with Pickled Peppers and Analysis of Their Spoilage Capacity

41. Unsaturated Penta-Coordinated Mo5c5+ Sites Enabled Low-Temperature Oxidation of C–H Bonds in Ethers

46. Traceability of bacterial contamination during the processing of ready-to-eat dried soybean curd.

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