摘要 : Three-dimensional (3D) printing is a fast-developing digital technology with colossal market scope in food and nutrition technology, providing a platform for establishing unique food products with enhanced sensory and nutritional ... 展开
作者 | Handral~ Harish K. Tay~ Shi Hua Chan~ Weng Wan Choudhury~ Deepak |
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作者单位 | |
期刊名称 | 《Critical Reviews in Food Science and Nutrition》 |
总页数 | 10 |
语种/中图分类号 | 英语 / TS201.4 |
关键词 | alternative proteins cultured meat lab-grown meat plant-based meat 3D printing smart proteins IN-VITRO MEAT CONSUMER ACCEPTANCE STEM-CELLS CHALLENGES DESIGN |
馆藏号 | N2008EPST0012321 |