| 标题 |
Impact of advanced mixing techniques and ink composition on gelation and rheology of alginate-pea-protein-inks in 3D printing for cultivated meat |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Hydrocolloids 作者:Lisa Woelken; Sabrina Bäther; Klara Dehmlow; José Alberto Rodríguez Agudo; Dongwei Wu; et al 出版日期:2026 |
| 求助人 | |
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(2025-6-4)