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核心提示：据基本科学指标数据库ESI （Essential Science Indicators）最新数据统计显示，食品学院王敏教授带领的分子营养与健康食品创新团队发表的学术论文“Rheological, thermal and in vitro digestibility properties on complex of plasma modified Tartary buckwheat starches with quercetin”入选ESI高被引论文。……（世界食品网-www.shijieshipin.co
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