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Volatile Composition, Sensory Attributes and Quantitative Trait Loci (QTLs) Associated With Flavor Traits in Cooked Sweetpotato (Ipomoea batatas)
Volatile Composition, Sensory Attributes and Quantitative Trait Loci (QTLs) Associated With Flavor Traits in Cooked Sweetpotato (Ipomoea batatas)
Abugu, Modesta Nnedinso. | North Carolina State University | 2025
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2
Design of Highly Dynamic Robot Platforms
Design of Highly Dynamic Robot Platforms
Liu, Yeting. | University of California, Los Angeles | 2024
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