Food Materials Research最新文献

Fabrication and application of UV-stimulated sustained-release composite fibrous membrane by electrospinning technology 静电纺丝技术制备紫外光激发复合纤维膜及其应用

Food Materials Research Pub Date : 2025-01-01 DOI: 10.48130/fmr-0025-0007

Yayan Mao, Xue Zhao, Xinglian Xu

{"title":"Fabrication and application of UV-stimulated sustained-release composite fibrous membrane by electrospinning technology","authors":"Yayan Mao, Xue Zhao, Xinglian Xu","doi":"10.48130/fmr-0025-0007","DOIUrl":"https://doi.org/10.48130/fmr-0025-0007","url":null,"abstract":"As an emerging technology, electrospinning can effectively encapsulate active compounds for active packaging. Notably, stimulating the release of active ingredients by photostimulation is conducive to improving their bioavailability during food packaging and accurately playing the role of preservation. This study prepared an oregano essential oil emulsion using gelatin-gum arabic as a compound emulsifier with zinc oxide nanoparticles (ZnO NPs). The emulsion stability test identified 20% and 25% (w/v) gelatin-gum arabic solutions as optimal for electrospinning. On this basis, gelatin served as the film-forming substrate, incorporating the emulsion to produce composite fibrous membranes via electrospinning. The membranes were then exposed to ultraviolet C (UVC) radiation for 0 h and 4 h. Results revealed that UV irradiation activated ZnO NPs, generating reactive oxygen species that disrupted the emulsion interface and fiber structure, facilitating essential oil release. Additionally, UV treatment enhanced the membrane's antioxidant capacity, with DPPH radical scavenging showing sustained release over 4 d. Applied to chilled chicken breast packaging, the UV-stimulated membrane significantly reduced microbial counts by day 6 at 4°C, demonstrating the potential for chilled meat preservation. These findings offer insights for developing UV-stimulated active packaging systems.","PeriodicalId":12392,"journal":{"name":"Food Materials Research","volume":"5 1","pages":"0-0"},"PeriodicalIF":0.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.maxapress.com/data/article/opr/preview/pdf/fmr-0025-0007.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147967052","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Isolation and purification of different high-purity cell populations from pig muscle tissue 猪肌肉组织中不同高纯度细胞群的分离纯化

Food Materials Research Pub Date : 2025-01-01 DOI: 10.48130/fmr-0025-0001

Zenan Hu, Zheng Liu, Renpeng Guo, Shijie Ding, Guanghong Zhou

{"title":"Isolation and purification of different high-purity cell populations from pig muscle tissue","authors":"Zenan Hu, Zheng Liu, Renpeng Guo, Shijie Ding, Guanghong Zhou","doi":"10.48130/fmr-0025-0001","DOIUrl":"https://doi.org/10.48130/fmr-0025-0001","url":null,"abstract":"Cultured meat technology is an emerging approach to meat production that generates edible meat tissue by cultivating animal-derived stem cells. Muscle stem cells (MuSCs) are essential seed cells for cultured meat production. However, due to the complexity of muscle tissue, obtaining highly pure MuSCs and maintaining their purity during passaging remains a significant challenge. Our research addressed the issue by reevaluating the cell sorting strategy for porcine MuSCs and other cell types. A new combination of markers—CD31, CD45, JAM1, ITGA5, and ITGA7—were introduced here, sorting the muscle mononuclear cells into three distinct groups. Immunofluorescence staining and RNA-sequencing indicated three distinct cell types—MuSCs, smooth muscle cells (SMCs), and fibro-adipogenic progenitors (FAPs)—each displayed high expression levels of their characteristic markers. Additionally, after successive passaging, MuSCs obtained through this refined approach exhibited higher cell purity and improved myogenic properties compared to previous methods. Overall, this study presents a method for simultaneously obtaining MuSCs, SMCs, and FAPs with high purity from porcine muscle tissue, providing a high-quality source of seed cells for cultured meat production.","PeriodicalId":12392,"journal":{"name":"Food Materials Research","volume":"5 1","pages":"0-0"},"PeriodicalIF":0.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147901790","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 3

CO2 stunning improved the meat quality by regulating postmortem muscle cell death CO2</sub&gt；眩晕通过调节死后肌肉细胞死亡来改善肉质

Food Materials Research Pub Date : 2025-01-01 DOI: 10.48130/fmr-0025-0011

Xiao Qiu, Xinrui Mao, Kai Shan, Chunbao Li

{"title":"CO2 stunning improved the meat quality by regulating postmortem muscle cell death","authors":"Xiao Qiu, Xinrui Mao, Kai Shan, Chunbao Li","doi":"10.48130/fmr-0025-0011","DOIUrl":"https://doi.org/10.48130/fmr-0025-0011","url":null,"abstract":"The incidence of abnormal meat poses a significant challenge in the meat industry, where stunning serves as a crucial intervention to alleviate pre-slaughter stress and improve meat quality. The underlying mechanisms through which stunning techniques contribute to the divergence in postmortem pork quality are yet to be fully elucidated. This study reveals that the modality of cellular demise in postmortem muscle tissue is modulated by the intensity of pre-slaughter stress and is a determinant of postmortem meat tenderness. The study also investigated the effects of electrical stunning and carbon dioxide stunning on pork quality in Duroc × Landrace × Yorkshire (DYL) pigs. Energy metabolism, muscle fiber structure, and indicators of cell death were measured. The results showed that compared to electrical stunning, carbon dioxide stunning alleviated the depletion of glycogen and ATP, resulting in a lower accumulation of lactic acid. This process induced apoptosis and activated caspase, thereby improving tenderness: shear force values decreased significantly from 47.02 to 42.31 N (<italic>p</italic> < 0.05). ATP treatment caused the reactivation of caspase and increased meat tenderness. This study confirms the efficacy of carbon dioxide stunning in enhancing meat tenderness and provides initial insights into the underlying mechanisms involving energy metabolism and caspase-dependent pathways.","PeriodicalId":12392,"journal":{"name":"Food Materials Research","volume":"5 1","pages":"0-0"},"PeriodicalIF":0.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.maxapress.com/data/article/opr/preview/pdf/fmr-0025-0011.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147918967","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Effects of heat and ultrasonic treatments on the structure and processing characteristics of walnut protein 热处理和超声处理对核桃蛋白结构和加工特性的影响

Food Materials Research Pub Date : 2025-01-01 DOI: 10.48130/fmr-0025-0018

Jinwei Liu, Peng Chen, Rongrong Jin, Hao Yu, Bingkui Li, Weijie Lai, Zihao Tian, Wenbin Zhao, Chenhui Han, Jie Yang, Ying Liu, Yang Qu

{"title":"Effects of heat and ultrasonic treatments on the structure and processing characteristics of walnut protein","authors":"Jinwei Liu, Peng Chen, Rongrong Jin, Hao Yu, Bingkui Li, Weijie Lai, Zihao Tian, Wenbin Zhao, Chenhui Han, Jie Yang, Ying Liu, Yang Qu","doi":"10.48130/fmr-0025-0018","DOIUrl":"https://doi.org/10.48130/fmr-0025-0018","url":null,"abstract":"This study aimed to enhance the utilization efficiency of walnut protein (WP) and expand its application scope in the food industry. The impact of heat and ultrasonic treatments on the structure and processing characteristics of WP was investigated. Under processing treatments (dry-heat, moist-heat, microwave, ultrasound), sodium dodecyl sulfate-polyacrylamide gel electrophoresis revealed no significant alterations in polypeptide composition or formula weight distribution of the treated WP. Intrinsic fluorescence spectroscopy and scanning electron microscopy analyses demonstrated that heat and ultrasonic treatments stabilized the WP structure through disruption and reorganization of its tertiary conformation and surface morphology. After moist-heat treatment, the emulsifying activity, foaming capacity, and oil holding capacity of WP reached 87.66%, 85.30%, and 2.10 g/g, respectively. These values represent significant increases of 12.7%, 68%, and 12.9% compared to the untreated sample. After ultrasonic treatment, the foam stability of WP increased to 90.67%, representing an increase of 14.6% improvement compared to the untreated sample. These results indicate that heat treatment and ultrasonic treatment can significantly improve the processing characteristics of WP.","PeriodicalId":12392,"journal":{"name":"Food Materials Research","volume":"5 1","pages":"0-0"},"PeriodicalIF":0.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.maxapress.com/data/article/opr/preview/pdf/fmr-0025-0018.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147877644","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Dynamics of free amino acids in beef during thermal processing and mathematical modeling of doneness correlation 牛肉热加工过程中游离氨基酸的动态变化及熟度相关性的数学建模

Food Materials Research Pub Date : 2024-01-01 DOI: 10.48130/fmr-0024-0027

Jiayu Sun, Lifen Wang, Zehua Huang, Nianguo Guo, Hongzhou An, Xiaobin Zhan, Mehdi Abddollahi, Zoltán Kovács

{"title":"Dynamics of free amino acids in beef during thermal processing and mathematical modeling of doneness correlation","authors":"Jiayu Sun, Lifen Wang, Zehua Huang, Nianguo Guo, Hongzhou An, Xiaobin Zhan, Mehdi Abddollahi, Zoltán Kovács","doi":"10.48130/fmr-0024-0027","DOIUrl":"https://doi.org/10.48130/fmr-0024-0027","url":null,"abstract":"This research investigates the dynamic changes of free amino acids in beef cooked to different doneness levels and develops a qualitative framework to predict doneness based on chemical attributes. During the frying process, beef proteins and free amino acids exhibit recognizable patterns that correspond to the central temperature. Myosin, being less thermally stable, exhibited a decreasing tendency at the first degree of doneness, while actin showed a distinct change at the fourth degree of doneness. The logarithmic curves adeptly fit hydrophilic and aromatic amino acids. Recognizing the nonlinear relationship between free amino acids and central temperature, Fisher's discriminant analysis was applied, achieving an 89.7% classification rate for non-enzymatic hydrolysis beef beef and 62.1% for enzymatically hydrolyzed beef. Therefore, the discriminatory accuracy for enzymatically hydrolyzed beef was deemed insufficient. By incorporating mean and covariance matrix parameters of beef doneness into a mathematical discriminative model, the discrimination accuracy could be enhanced to 96.55%.","PeriodicalId":12392,"journal":{"name":"Food Materials Research","volume":"4 1","pages":"0-0"},"PeriodicalIF":0.0,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.maxapress.com/data/article/opr/preview/pdf/fmr-0024-0027.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147878358","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Differential impact of glycoprotein glycosylation on Akkermansia muciniphila growth dynamics 糖蛋白糖基化对Akkermansia muciniphila&lt；/i&gt；生长动力学的差异影响

Food Materials Research Pub Date : 2024-01-01 DOI: 10.48130/fmr-0024-0013

Jiaxin Zhang, Yun-Sheng Lyu, Josef Voglmeir, Li Liu

{"title":"Differential impact of glycoprotein glycosylation on Akkermansia muciniphila growth dynamics","authors":"Jiaxin Zhang, Yun-Sheng Lyu, Josef Voglmeir, Li Liu","doi":"10.48130/fmr-0024-0013","DOIUrl":"https://doi.org/10.48130/fmr-0024-0013","url":null,"abstract":"Akkermansia muciniphila, a pivotal symbiotic bacterium resident in the human gut mucosal layer, significantly influences the intricate balance between health and disease states. This organism primarily thrives on mucin, a glycoprotein constituting the mucosal layer's main structural component. Despite the recognized importance of mucin as a nutrient source for this bacterium, the specific contributions of its constituent protein and glycan chains to the probiotic effects of A. muciniphila remain unexplored. Herein, the individual and combined impacts of the protein backbone and O-linked glycans of mucin on bacterial growth are investigated. Traditional deglycosylation techniques, which tend to disrupt protein integrity, were bypassed by employing recombinant mucin variants, facilitating an accurate assessment. The present findings reveal that both protein and O-glycan components of mucin conspicuously foster A. muciniphila proliferation, with the O-glycans playing a paramount role. By assessing foodstuff glycoproteins as a nutritional source, a differential influence on A. muciniphila growth was observed, where glycan structures from milk and eggs exhibited a negligible or, in the case of milk, inhibitory effect. The study progresses to unravel the variations in A. muciniphila's response to different substrates through its exoglycosidase activity, alongside examining the growth modulation by distinct monosaccharide compositions and glycan chain structures. The present results show the complex interactions between A. muciniphila’s dietary interactions and underscore the necessity for in-depth studies focused on monosaccharide composition and glycan structural nuances to better comprehend their functional roles in A. muciniphila's probiotic activity.","PeriodicalId":12392,"journal":{"name":"Food Materials Research","volume":"4 1","pages":"0-0"},"PeriodicalIF":0.0,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147877358","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Effects of magnetic field pretreatment and chloride salt stress on physio-biochemical changes and γ-aminobutyric acid accumulation in germinated brown rice 磁场预处理和氯盐胁迫对发芽糙米生理生化变化及γ-氨基丁酸积累的影响

Food Materials Research Pub Date : 2024-01-01 DOI: 10.48130/fmr-0024-0006

Ying Zhu, Shengqi Tan, Chong Xie, Dandan Li, Pei Wang, Runqiang Yang

{"title":"Effects of magnetic field pretreatment and chloride salt stress on physio-biochemical changes and γ-aminobutyric acid accumulation in germinated brown rice","authors":"Ying Zhu, Shengqi Tan, Chong Xie, Dandan Li, Pei Wang, Runqiang Yang","doi":"10.48130/fmr-0024-0006","DOIUrl":"https://doi.org/10.48130/fmr-0024-0006","url":null,"abstract":"Germinated brown rice is a staple food with high nutritional value and market prospects. Gamma-Aminobutyric Acid (GABA), abundantly present in germinated brown rice, has attracted significant attention due to its multiple active functions on human body. This study aimed to enrich GABA in germinated brown rice by using static magnetic field pretreatment and NaCl, CaCl2 and KCl stress. After selecting Nanjing9108 which had the highest GABA content among the 9 cultivars, a single-factor experiment was conducted and optimized the pretreatment condition as 10 mT static magnetic field for 40 min. Under this condition, the GABA content in brown rice germinated for 36 h was 66.35 mg/100 g, which was 13.88% higher than the control group. Simultaneously, the germination rate and early growth of germinated brown rice were also promoted. The optimal combination of culture medium for GABA enrichment obtained by response surface experimental design was NaCl 37.23 mmol/L, CaCl2 4.71 mmol/L, and KCl 5.75 mmol/L, with a GABA content of 69.783 mg/100 g. Under this condition, the changes in nutrients and the expression of glutamic acid decarboxylase (GAD) and GABA transaminase (GABA-T) related genes during the 0-48 h germination process of brown rice were studied. The relative expression of <italic>GAD</italic> was promoted and the relative expression of <italic>GABA-T</italic> was inhibited, resulting in the accumulation of GABA. This indicates that the combination of static magnetic field and salt treatment is an effective method to increase the GABA content in germinated brown rice.","PeriodicalId":12392,"journal":{"name":"Food Materials Research","volume":"4 1","pages":"0-0"},"PeriodicalIF":0.0,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147919809","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 4

Role of ε-Poly-lysine in mixed surimi gel: concentration, underlying mechanism, and application ε-聚赖氨酸在混合鱼糜凝胶中的作用：浓度、作用机理及应用

Food Materials Research Pub Date : 2024-01-01 DOI: 10.48130/fmr-0024-0001

Zhaorui Li, Guangcan Liang, Yungang Cao, Fang Yuan, Miao Liu, Zelong Liu, Youling L. Xiong

{"title":"Role of ε-Poly-lysine in mixed surimi gel: concentration, underlying mechanism, and application","authors":"Zhaorui Li, Guangcan Liang, Yungang Cao, Fang Yuan, Miao Liu, Zelong Liu, Youling L. Xiong","doi":"10.48130/fmr-0024-0001","DOIUrl":"https://doi.org/10.48130/fmr-0024-0001","url":null,"abstract":"The effects of different concentrations of ε-Poly-lysine (ε-PL: 0.005%, 0.01%, 0.02%, 0.04%, and 0.06%) on the marine fish-egg white protein compound gels, treated with 0.4% TGase induced cross-linking were systematically investigated under low salt and phosphorus-free conditions (0.5% NaCl). The results showed the combination of ε-PL and TGase had a synergistic effect on improving sectional gel properties of composite surimi samples. Wherein the rheological, LF-NMR, and SEM results confirmed that the addition of ε-PL based on 0.4% TGase significantly improved the gel strength (to the highest value: 781.63 g·cm), apparent viscosity, and G 'value of the composite surimi sample, as well as reduced the internal water fluidity of surimi, accompanied by the emergence of a more dense and uniform gel network structure. Notably, ε-PL treatment significantly inhibited fat oxidation in the compound surimi gel and the degree of inhibition was proportional to its addition (decreased from 2.03 to 1.67 mg·kg−1). However, the addition of a small amount (0.005%) or an excessive amount (0.06%) of ε-PL on the gel properties of composite surimi samples witnessed the negative effects of the changes in the internal water distribution state and the cooking loss. To sum up, moderate ε-PL (0.04%) treatment combined with TGase induction can maximize the performance of mixed surimi gel and inhibit fat oxidation. The research results supply a diverse perspective and theoretical basis for the development of 'low salt and no phosphorus' surimi product ingredients.","PeriodicalId":12392,"journal":{"name":"Food Materials Research","volume":"4 1","pages":"0-0"},"PeriodicalIF":0.0,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147878388","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

Biocatalytic β-glucosylation/β-galactosylation of Rebaudioside C by glycosynthases 糖合酶催化雷鲍迪苷C的β-糖基化/β-半乳糖基化

Food Materials Research Pub Date : 2024-01-01 DOI: 10.48130/fmr-0023-0043

Ye-Yang Yu, Siyu Zhang, Jiahui Sun, Yuyang Li, Yaoyao Zhang, Ai‐Min Lu, Liu Li, Josef Voglmeir

{"title":"Biocatalytic β-glucosylation/β-galactosylation of Rebaudioside C by glycosynthases","authors":"Ye-Yang Yu, Siyu Zhang, Jiahui Sun, Yuyang Li, Yaoyao Zhang, Ai‐Min Lu, Liu Li, Josef Voglmeir","doi":"10.48130/fmr-0023-0043","DOIUrl":"https://doi.org/10.48130/fmr-0023-0043","url":null,"abstract":"Extracts of <italic>Stevia rebaudiana</italic> Bertoni plant leaves contain a mixture of diterpene glycosides which possess high sweetness and are used as non-caloric sweeteners in foods and beverages. One of the most abundant of these steviol glycosides is Rebaudioside C (Reb C), which bears one esterified β-D-glucose and one glycosidically linked α-L-rhamnosyl-(1->2)-[β-D-glucosyl-(1->4)]-D-glucose trisaccharide. In this work, we isolated Reb C from commercial Stevia extracts using an orthogonal normal-phase × reversed-phase purification strategy. We then demonstrated that Reb C could be used as a donor substrate for enzymatic trans glycosylation reactions using chemically synthesized 1-deoxy-1-fluoro-D-glucose and 1-deoxy-1-fluoro-D-galactose donors and two engineered glycosynthases derived from <italic>Agrobacterium</italic> and <italic>Streptomyces</italic> β-glycosidases. This chemoenzymatic glucosylation/galactosylation strategy may be of use to extend the current repertoire of steviol glycosides analogues for analysis or the sensory evaluation of these novel steviol glycosides.","PeriodicalId":12392,"journal":{"name":"Food Materials Research","volume":"4 1","pages":"0-0"},"PeriodicalIF":0.0,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147915360","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 3

Microencapsulation to improve the stability of natural pigments and their applications to meat products 微胶囊化提高天然色素的稳定性及其在肉制品中的应用

Food Materials Research Pub Date : 2023-01-01 DOI: 10.48130/fmr-2023-0010

Liuyu Su, Y. Nian, Chunbao Li

引用次数: 2