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期刊论文Based on surface roughness and hydrophobicity to reduce the bacterial adhesion to collagen films for the ability to enhance the shelf life of food复制

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出版社: Elsevier BV
作者: Xiaojing Tian; Teng Li; Yuxuan Liu; Yanan Tian; Zhiyi Li; Yang Wang; Yunhao Ma; Yu Li; Xin Wang; Wenhang Wang

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