共同成长:在HealthFerm公民科学倡议中通过共同设计探索酸面发酵的多样性

Annina R Meyer1, Thomas Gettemans2, Jan Patrick Tan3

  • 1Department of Health Sciences and Technology, ETH Zurich, Zurich, Switzerland.

NPJ science of food
|January 27, 2026
PubMed
概括

公民科学揭示了欧洲不同家庭的酸面粉发酵实践. 专业面包师使用较旧的开头和更高的温度,而成分选择和动机因国家而异,受感知健康益处的影响.

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