江南大学食品科学与技术国家重点实验室:Yangyang Chen(1作)......、张慜*(通讯)等在农林科学1区TOP期刊Food Hydrocolloids(IF:9.147)在线发表了题为“Improving 3D/4D printing characteristics of natural food gels by novel additives: A review”的综述文章。
江南大学食品科学与技术国家重点实验室:Yangyang Chen(1作)......、张慜*(通讯)等在农林科学1区TOP期刊Food Hydrocolloids(IF:9.147)在线发表了题为“Improving 3D/4D printing characteristics of natural food gels by novel additives: A review”的综述文章。