用于3D打印可食用软骨类似物增强机械性能的多网络交联植物基水凝
Yifei Liu1, Jiaojiao Zhang1, Tianqi Jiang1
1College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
Food chemistry
|January 1, 2026
概括
No abstract available in PubMed .
Yifei Liu1, Jiaojiao Zhang1, Tianqi Jiang1
1College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
No abstract available in PubMed .