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陈峰教授团队在食品领域顶级期刊 Trends in Food Science&Technology上发表重要综述

来源: 发布时间:2020-04-09 10:43 点击数: Views

JINRI,SHENZHENDAXUEGAODENGYANJIUYUANCHENFENGJIAOSHOUYANJIUTUANDUIZAISHIPINLINGYUDINGJIQIKAN《Trends in Food Science&Technology》(YINGXIANGYINZI:11.077,ZHONGKEYUANYIQU)SHANGFABIAOTIWEI “ The potentials and challenges of using microalgae as an ingredient to produce meat analogues” DEZONGSHU。GAILUNWENDIYIZUOZHEWEIGAODENGYANJIUYUANLIANHEPEIYANGBOSHISHENGFUYUNLEI,TONGXUNZUOZHEWEICHENFENGJIAOSHOU,SHENZHENDAXUEGAODENGYANJIUYUANWEIDIYIWANCHENGDANWEI。

JINLIANGNIAN,WEILEHUANJIERIYIZENGZHANGDEROULEIXIAOFEIXUQIU,RENZAOROUZUOWEIYIZHONGGENGJIANKANG、GENGKECHIXUDEROULEITIDAIPINYINGYUNERSHENG。WEIZAOZUOWEIYIZHONGXINXINGDEDANBAIZHIZIYUAN,YOUWANGCHENGWEIRENZAOROUDEYUANLIAO。ZAIZHEIPIANZONGSHUZHONG,ZUOZHEZHANWANGLELIYONGWEIZAOZUOWEIYUANLIAOSHENGCHANRENZAOROUDEQIANLIHETIAOZHAN。WENZHANGBAOHANSIGEBUFEN。DIYIBUFENCHANSHULEWEIZAOZUOWEIRENZAOROUYUANLIAODETEXING,FENXISHIYONGWEIZAOZHIZUORENZAOROUDEKEXINGXING。DIERBUFENHUIGULEYONGYUSHIPINYUANLIAODEWEIZAODEPEIYANGHESHENGCHAN。DISANBUFENBIJIAOLEYONGYUSHENGCHANZHIWUJIRENZAOROUDEJISHU,BINGQIANGDIAOLEYIWEIZAOWEIYUANLIAODEKENENGSHENGCHANLUXIAN。ZUIHOUYIBUFENTAOLUNLEWEIZAOSHENGCHANRENZAOROUSUOMIANLINDEJINGJIHEJISHUTIAOZHAN,BINGTICHULEYIXIEKENENGDEJIEJUEFANGAN。CONGYINGYANGJIAODULAIKAN,WEIZAOSHISHENGCHANRENZAOROUDEYOULIANGYUANLIAO。WEIZAOFUHANDANBAIZHIHEDUOZHONGGAOFUJIAZHICHANWU,LIYUSHENGCHANJUYOUGAOYINGYANGJIAZHIDERENZAOROU。MUQIAN,SHENGCHANWEIZAOJIRENZAOROUDEZHUYAOTIAOZHANSHIJISHULUXIANBUWANZHENG。JIANGWEIZAOJIAGONGCHENGLEIROUXIANWEIDEZHIGOUJISHURENGJIUCHUYUZAOQIJIEDUAN,JIXUJINYIBUDEYANJIU。

SHANGSHUYANJIUGONGZUODEDAOGUANGDONGSHENGZHONGDIANLINGYUYANFAJIHUA(2018B020206001)、ZHUJIANGCHUANGXINCHUANGYETUANDUI(2019ZT08H476)YIJIKONGQUETUAN(KQTD20180412181334790)DENGXIANGMUDEZIZHU。

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