Author:
Pang Cuiping,Yin Xinxin,Zhang Guoqiang,Liu Song,Zhou Jingwen,Li Jianghua,Du Guocheng
Funder
Fundamental Research Funds for the Central Universities
Publisher
Springer Science and Business Media LLC
Reference78 articles.
1. Chen J. Food science and technology in China: from 2020 to 2035. J Chin Inst Food Sci Technol. 2019;19(12):1–5.
2. Fardet A. Chapter three—characterization of the degree of food processing in relation with its health potential and effects. In: Toldrá F, editor. Advances in food and nutrition research. Cambridge: Academic Press; 2018. p. 79–129.
3. Tyagi A, Kumar A, Aparna SV, Mallappa RH, Grover S, Batish VK. Synthetic biology: applications in the food sector. Crit Rev Food Sci Nutr. 2016;56(11):1777–899. https://doi.org/10.1080/10408398.2013.782534.
4. Zhang G, Zhao X, Li X, Sun X, Zhou J, Du G, et al. Application of cell culture techniques in cultured meat-a review. Chin J Biotechnol. 2019;35(8):1374–81. https://doi.org/10.13345/j.cjb.190138.
5. Choi J-M, Han S-S, Kim H-S. Industrial applications of enzyme biocatalysis: current status and future aspects. Biotechnol Adv. 2015;33(7):1443–544. https://doi.org/10.1016/j.biotechadv.2015.02.014.
Cited by
22 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献