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2. Isolation, Identification and Probiotic Potential Evaluation of Microorganisms from Traditional Fermented Sour Meat

7. Content-Aware Proactive Caching and Energy-Efficient Design in Clustered Small Cell Networks

9. Bacterial nitric oxide synthase in colorizing meat products: Current development and future directions.

13. The Construction and Application of The Legal Corpus

21. The function and mechanism of lactic acid bacteria in the reduction of toxic substances in food: a review.

29. Programmed temperature control for inactivation of Clostridium perfringensspores in cooked chicken with different germinants

30. Effect of Latilactobacillus sakeiand Staphylococcus xylosuson the textural characteristics of dry fermented sausages

37. Effects of Bi addition on interfacial reactions and mechanical properties of In-3Ag-xBi/Cu solder joints.

39. Real-world effectiveness and predictors of super-responders to dupilumab in a Chinese uncontrolled asthma cohort.

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