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Featured Cover: Cover Image, Volume 24, Issue 6 特色封面:封面图片,第24卷,第6期
IF 14.1 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Pub Date : 2025-11-05 DOI: 10.1111/1541-4337.70330
Zhuyin Liu, Mingna Li, Guijing Li, Xinyi Yin, Yongli Jiang, Junjie Yi

The cover image is based on the Comprehensive Review Strategies for Fresh-Cut Apple Preservation: Recent Advances and Future Prospects by Zhuyin Liu et al., https://doi.org/10.1111/1541-4337.70300.

封面图片来源于刘竹音等人的《苹果鲜切保鲜综合综述策略:近期进展与未来展望》,https://doi.org/10.1111/1541-4337.70300。
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引用次数: 0
Additional Cover: Cover Image, Volume 24, Issue 6 附加封面:封面图片,第24卷,第6期
IF 14.1 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Pub Date : 2025-11-04 DOI: 10.1111/1541-4337.70332
Yi Liu, Yi Kai, Dejian Huang, Shao Quan Liu, Yuyun Lu

The cover image is based on the Comprehensive Review A Comprehensive Review of Germination Impact on Moringa Seeds and Sprouts: Physiological and Biochemical Changes, Bioactive Compounds, Health Benefits, and Food Applications by Yi Liu et al., https://doi.org/10.1111/1541-4337.70296.

封面图片来源于刘毅等人的综合综述:萌发对辣木种子和芽的影响:生理生化变化、生物活性化合物、健康益处和食品应用,https://doi.org/10.1111/1541-4337.70296。
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引用次数: 0
Additional Cover: Cover Image, Volume 24, Issue 6 附加封面:封面图片,第24卷,第6期
IF 14.1 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Pub Date : 2025-11-04 DOI: 10.1111/1541-4337.70332
Yi Liu, Yi Kai, Dejian Huang, Shao Quan Liu, Yuyun Lu

The cover image is based on the Comprehensive Review A Comprehensive Review of Germination Impact on Moringa Seeds and Sprouts: Physiological and Biochemical Changes, Bioactive Compounds, Health Benefits, and Food Applications by Yi Liu et al., https://doi.org/10.1111/1541-4337.70296.

封面图片来源于刘毅等人的综合综述:萌发对辣木种子和芽的影响:生理生化变化、生物活性化合物、健康益处和食品应用,https://doi.org/10.1111/1541-4337.70296。
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引用次数: 0
Engineering Processes for Plant-Based Meat Analogs: Current Status and Future Outlook 植物性肉类类似物的工程过程:现状和未来展望
IF 14.1 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Pub Date : 2025-10-31 DOI: 10.1111/1541-4337.70322
Saqib Gulzar, Abdul Fateh Hosseini, Olga Martín-Belloso, Robert Soliva-Fortuny, Syed S. H. Rizvi

Plant-based meat analogs (PBMAs) have emerged as a promising alternative to conventional meat, driven by growing consumer interest in sustainability, ethical considerations, and health-conscious diets. However, despite initial market enthusiasm, PBMAs struggle with declining consumer acceptance due to their inability to fully replicate the texture, juiciness, and sensory experience of animal-derived meat. Key limitations include insufficient fibrous structure, reduced tenderness, poor moisture retention during cooking, inadequate lipid distribution mimicking marbling, and unsatisfactory mouthfeel. Addressing these challenges is critical for advancing PBMA development and securing long-term market success. Unlike most reviews that broadly examine PBMA, this review specifically explores the role of processing technologies and equipment designs in enhancing meat-like properties. In this review, we have analyzed the commonly used technique for creating PBMA, the high-moisture extrusion (HME), detailing its mechanisms, equipment configurations, and processing parameters. It also briefly covers some other techniques for creating fibrous structures. Furthermore, the critical interplay between equipment parameters, ingredient properties, and final product characteristics, considering factors such as die design, shear force, moisture content, temperature control, and gas incorporation, is also covered. Moreover, we highlight major technical challenges, including scalability, cost-effective production, molecular interactions during processing, and consumer-perceived authenticity. Finally, we propose future directions for refining processing techniques, innovating equipment designs, and overcoming commercialization barriers. By bridging existing knowledge gaps and offering practical insights, this comprehensive analysis aims to support researchers and industry professionals in advancing next-generation PBMA processing technologies for widespread industrial adoption to make more consumer-acceptable products.

由于消费者对可持续性、道德考虑和健康意识饮食的兴趣日益浓厚,植物性肉类类似物(pbma)已成为传统肉类的有希望的替代品。然而,尽管最初的市场热情高涨,但由于pbma无法完全复制动物源性肉类的质地、多汁性和感官体验,消费者的接受度不断下降。主要的限制包括纤维结构不足,柔嫩度降低,烹饪时水分保持性差,脂质分布不充分,类似大理石花纹,口感不理想。解决这些挑战对于推进PBMA的发展和确保长期市场成功至关重要。与大多数广泛研究PBMA的综述不同,本综述专门探讨了加工技术和设备设计在增强类肉特性方面的作用。在这篇综述中,我们分析了制造PBMA的常用技术,即高水分挤压(HME),详细介绍了其机理、设备配置和工艺参数。它还简要地介绍了一些其他的技术,以创建纤维结构。此外,考虑到模具设计、剪切力、水分含量、温度控制和气体掺入等因素,设备参数、成分特性和最终产品特性之间的关键相互作用也被涵盖。此外,我们强调了主要的技术挑战,包括可扩展性、成本效益生产、加工过程中的分子相互作用和消费者感知的真实性。最后,我们提出了改进加工技术、创新设备设计和克服商业化障碍的未来方向。通过弥合现有的知识差距并提供实用的见解,这项全面的分析旨在支持研究人员和行业专业人士推进下一代PBMA加工技术,以广泛的工业采用,以制造更多消费者可接受的产品。
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引用次数: 0
Engineering Processes for Plant-Based Meat Analogs: Current Status and Future Outlook 植物性肉类类似物的工程过程:现状和未来展望
IF 14.1 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Pub Date : 2025-10-31 DOI: 10.1111/1541-4337.70322
Saqib Gulzar, Abdul Fateh Hosseini, Olga Martín-Belloso, Robert Soliva-Fortuny, Syed S. H. Rizvi

Plant-based meat analogs (PBMAs) have emerged as a promising alternative to conventional meat, driven by growing consumer interest in sustainability, ethical considerations, and health-conscious diets. However, despite initial market enthusiasm, PBMAs struggle with declining consumer acceptance due to their inability to fully replicate the texture, juiciness, and sensory experience of animal-derived meat. Key limitations include insufficient fibrous structure, reduced tenderness, poor moisture retention during cooking, inadequate lipid distribution mimicking marbling, and unsatisfactory mouthfeel. Addressing these challenges is critical for advancing PBMA development and securing long-term market success. Unlike most reviews that broadly examine PBMA, this review specifically explores the role of processing technologies and equipment designs in enhancing meat-like properties. In this review, we have analyzed the commonly used technique for creating PBMA, the high-moisture extrusion (HME), detailing its mechanisms, equipment configurations, and processing parameters. It also briefly covers some other techniques for creating fibrous structures. Furthermore, the critical interplay between equipment parameters, ingredient properties, and final product characteristics, considering factors such as die design, shear force, moisture content, temperature control, and gas incorporation, is also covered. Moreover, we highlight major technical challenges, including scalability, cost-effective production, molecular interactions during processing, and consumer-perceived authenticity. Finally, we propose future directions for refining processing techniques, innovating equipment designs, and overcoming commercialization barriers. By bridging existing knowledge gaps and offering practical insights, this comprehensive analysis aims to support researchers and industry professionals in advancing next-generation PBMA processing technologies for widespread industrial adoption to make more consumer-acceptable products.

由于消费者对可持续性、道德考虑和健康意识饮食的兴趣日益浓厚,植物性肉类类似物(pbma)已成为传统肉类的有希望的替代品。然而,尽管最初的市场热情高涨,但由于pbma无法完全复制动物源性肉类的质地、多汁性和感官体验,消费者的接受度不断下降。主要的限制包括纤维结构不足,柔嫩度降低,烹饪时水分保持性差,脂质分布不充分,类似大理石花纹,口感不理想。解决这些挑战对于推进PBMA的发展和确保长期市场成功至关重要。与大多数广泛研究PBMA的综述不同,本综述专门探讨了加工技术和设备设计在增强类肉特性方面的作用。在这篇综述中,我们分析了制造PBMA的常用技术,即高水分挤压(HME),详细介绍了其机理、设备配置和工艺参数。它还简要地介绍了一些其他的技术,以创建纤维结构。此外,考虑到模具设计、剪切力、水分含量、温度控制和气体掺入等因素,设备参数、成分特性和最终产品特性之间的关键相互作用也被涵盖。此外,我们强调了主要的技术挑战,包括可扩展性、成本效益生产、加工过程中的分子相互作用和消费者感知的真实性。最后,我们提出了改进加工技术、创新设备设计和克服商业化障碍的未来方向。通过弥合现有的知识差距并提供实用的见解,这项全面的分析旨在支持研究人员和行业专业人士推进下一代PBMA加工技术,以广泛的工业采用,以制造更多消费者可接受的产品。
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引用次数: 0
Egg Freshness Safety and Detection Techniques: A Comprehensive Review and Future Perspective 鸡蛋新鲜安全性及检测技术综述与展望
IF 14.1 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Pub Date : 2025-10-30 DOI: 10.1111/1541-4337.70317
Shuo Yang, Zihong Ma, Yujie Chi, Yuan Chi

Globally, annual egg production has steadily increased, and liquid eggs are gradually replacing shell eggs, with the potential to become the dominant form of future egg consumption. However, current freshness evaluation systems mainly focus on shell eggs, with almost no global standard for liquid eggs. Beginning with deterioration mechanisms of egg freshness, this review systematically summarizes traditional and novel techniques for egg freshness detection, covering principles, attributes (accuracy, cost, model, duration, sample integrity), and potentials (online and automated detection), with particular emphasis on applicability to shell eggs and liquid eggs. Among traditional techniques, Haugh unit and candling are authoritative but limited to shell eggs. Among novel techniques, Raman spectroscopy has proven effective for evaluating liquid egg yolk freshness, and electrochemical-chemometric detection has been applied to liquid egg white. In addition, low-field nuclear magnetic resonance characterizes water distribution in liquid eggs, olfactory sensors monitor volatile compounds during storage, and machine vision and microwave near-field imaging also show potential for evaluating liquid egg freshness. Meanwhile, all above techniques are nondestructive and show strong potential for online, continuous, and automated detection. For modeling: deep learning, machine learning, and stacking ensemble strategies have enabled hyperspectral imaging and dielectric spectroscopy to achieve 100% accuracy. In context of Food Industry 4.0, future research should integrate diverse models with promising techniques to enhance applicability to both shell and liquid eggs and improve practicality, thereby providing critical references for establishing global standards on liquid egg freshness.

在全球范围内,每年的鸡蛋产量稳步增长,液体鸡蛋正在逐渐取代壳鸡蛋,有可能成为未来鸡蛋消费的主要形式。然而,目前的新鲜度评价体系主要集中在壳蛋上,几乎没有液体蛋的全球标准。本文从鸡蛋新鲜度的变质机制入手,系统地总结了鸡蛋新鲜度检测的传统技术和新技术,包括原理、属性(准确性、成本、模型、持续时间、样品完整性)和潜力(在线和自动检测),重点介绍了对有壳蛋和液体蛋的适用性。在传统技术中,哈夫单位和蜡烛是权威的,但仅限于壳蛋。在新技术中,拉曼光谱已被证明是有效的评估液体蛋黄新鲜度,电化学-化学计量检测已应用于液体蛋清。此外,低场核磁共振表征了液蛋中的水分分布,嗅觉传感器监测储存过程中的挥发性化合物,机器视觉和微波近场成像也显示了评估液蛋新鲜度的潜力。同时,这些技术都是非破坏性的,在在线、连续和自动化检测方面具有很强的潜力。建模:深度学习、机器学习和堆叠集成策略使高光谱成像和介电光谱达到100%的精度。在食品工业4.0背景下,未来的研究应整合多种模型和有前景的技术,增强对壳蛋和液蛋的适用性,提高实用性,为建立液蛋新鲜度的全球标准提供重要参考。
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引用次数: 0
Experimental Validation of Modeling Approaches Describing the Crystallization of Pure Triacylglycerides and Their Mixtures: A Review 描述纯甘油三酯及其混合物结晶的建模方法的实验验证:综述
IF 14.1 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Pub Date : 2025-10-24 DOI: 10.1111/1541-4337.70315
Michele Lessona, Antoine Cros, Laurent Sagalowicz, Yogesh Harshe, Antonio Buffo, Elena Simone

Lipids are essential macronutrients, with the ability to solubilize and enhance the uptake of specific micronutrients (e.g., vitamins A, D, E, and K). Solid fats provide desirable texture and palatability to food products, making them a key ingredient for food and particularly bakery products, ice cream, or confectionery. Outside of the food industry, lipids are often used in pharmaceutical formulations to facilitate the delivery of poorly water-soluble active pharmaceutical ingredients. Natural fats, such as cocoa butter or tallow, consist of a complex mixture of several triglycerides (TAGs) with different chemical compositions. Such differences can lead to partial or full immiscibility in the solid phase, which results in complex phase diagrams with multiple possible types of solid phases. Additionally, TAGs can crystallize in many crystalline forms (polymorphs) with different thermodynamic stabilities, which further complicates TAG solid-state thermodynamic and kinetic behavior. Due to this complexity, developing experimentally validated models that describe the crystallization behavior of TAG mixtures is challenging. Nevertheless, reliable models are essential to speed up product and process development and increase manufacturing efficiency. This review paper illustrates and discusses existing models developed to describe different aspects of TAGs crystallization, with a focus on their experimental validation and the necessary analytical tools. For all approaches and experimental techniques, advantages and limitations are presented. Finally, based on the reviewed literature, possible future research trends and developments are presented.

脂质是必需的常量营养素,具有溶解和增强特定微量营养素(如维生素A、D、E和K)吸收的能力。固体脂肪为食品提供了理想的质地和适口性,使其成为食品尤其是烘焙产品、冰淇淋或糖果的关键成分。在食品工业之外,脂质通常用于药物配方中,以促进水溶性差的活性药物成分的输送。天然脂肪,如可可脂或牛脂,由几种具有不同化学成分的甘油三酯(TAGs)的复杂混合物组成。这种差异可能导致固相部分或完全不混相,从而导致具有多种可能类型的固相的复杂相图。此外,TAG可以结晶成许多具有不同热力学稳定性的晶体形式(多晶型),这进一步复杂化了TAG的固态热力学和动力学行为。由于这种复杂性,开发实验验证的模型来描述TAG混合物的结晶行为是具有挑战性的。然而,可靠的模型对于加快产品和工艺开发以及提高制造效率至关重要。这篇综述文章阐述和讨论了现有的模型来描述标签结晶的不同方面,重点是他们的实验验证和必要的分析工具。对于所有的方法和实验技术,都有各自的优点和局限性。最后,在回顾文献的基础上,提出了未来可能的研究趋势和发展方向。
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引用次数: 0
Experimental Validation of Modeling Approaches Describing the Crystallization of Pure Triacylglycerides and Their Mixtures: A Review 描述纯甘油三酯及其混合物结晶的建模方法的实验验证:综述
IF 14.1 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Pub Date : 2025-10-24 DOI: 10.1111/1541-4337.70315
Michele Lessona, Antoine Cros, Laurent Sagalowicz, Yogesh Harshe, Antonio Buffo, Elena Simone

Lipids are essential macronutrients, with the ability to solubilize and enhance the uptake of specific micronutrients (e.g., vitamins A, D, E, and K). Solid fats provide desirable texture and palatability to food products, making them a key ingredient for food and particularly bakery products, ice cream, or confectionery. Outside of the food industry, lipids are often used in pharmaceutical formulations to facilitate the delivery of poorly water-soluble active pharmaceutical ingredients. Natural fats, such as cocoa butter or tallow, consist of a complex mixture of several triglycerides (TAGs) with different chemical compositions. Such differences can lead to partial or full immiscibility in the solid phase, which results in complex phase diagrams with multiple possible types of solid phases. Additionally, TAGs can crystallize in many crystalline forms (polymorphs) with different thermodynamic stabilities, which further complicates TAG solid-state thermodynamic and kinetic behavior. Due to this complexity, developing experimentally validated models that describe the crystallization behavior of TAG mixtures is challenging. Nevertheless, reliable models are essential to speed up product and process development and increase manufacturing efficiency. This review paper illustrates and discusses existing models developed to describe different aspects of TAGs crystallization, with a focus on their experimental validation and the necessary analytical tools. For all approaches and experimental techniques, advantages and limitations are presented. Finally, based on the reviewed literature, possible future research trends and developments are presented.

脂质是必需的常量营养素,具有溶解和增强特定微量营养素(如维生素A、D、E和K)吸收的能力。固体脂肪为食品提供了理想的质地和适口性,使其成为食品尤其是烘焙产品、冰淇淋或糖果的关键成分。在食品工业之外,脂质通常用于药物配方中,以促进水溶性差的活性药物成分的输送。天然脂肪,如可可脂或牛脂,由几种具有不同化学成分的甘油三酯(TAGs)的复杂混合物组成。这种差异可能导致固相部分或完全不混相,从而导致具有多种可能类型的固相的复杂相图。此外,TAG可以结晶成许多具有不同热力学稳定性的晶体形式(多晶型),这进一步复杂化了TAG的固态热力学和动力学行为。由于这种复杂性,开发实验验证的模型来描述TAG混合物的结晶行为是具有挑战性的。然而,可靠的模型对于加快产品和工艺开发以及提高制造效率至关重要。这篇综述文章阐述和讨论了现有的模型来描述标签结晶的不同方面,重点是他们的实验验证和必要的分析工具。对于所有的方法和实验技术,都有各自的优点和局限性。最后,在回顾文献的基础上,提出了未来可能的研究趋势和发展方向。
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引用次数: 0
Gut Microbiota and Lipid Metabolism: Impacts on Lamb Flavor Precursors 肠道菌群和脂质代谢:对羊肉风味前体的影响。
IF 14.1 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Pub Date : 2025-10-21 DOI: 10.1111/1541-4337.70307
Xiao Chang, Hai Xiang, Shengru Wu, Lili Fan, Yi Fang, Rongzhen Zhong

Lamb's unique flavor comes from the accumulation of various flavor precursors. These precursors are formed through interactions between the gastrointestinal microbiota and lipid metabolism. They include both volatile and non-volatile compounds, such as fatty acids, amino acids, and other metabolites. These compounds are produced through complex microbial and metabolic processes. This review, based on research up to August 2025, analyzes the characteristics and sources of lamb flavor. It highlights how the gastrointestinal microbiota and lipid metabolism play a key role in the formation of flavor precursors. Important processes, like microbial hydrogenation, microbial fatty acid synthesis, and microbial modulation of precursor matrices, are crucial in shaping lamb's flavor profile. Understanding these microbial and metabolic pathways provides valuable insights. These insights can help improve lamb flavor by controlling microbial populations and metabolic processes. This knowledge is also essential for refining lamb production practices and processing technologies. Improving our understanding of how flavor develops offers new ways to enhance lamb product quality. Finally, the review points out key areas for future research to further advance our knowledge of lamb flavor enhancement.

羊肉的独特风味来自于各种风味前体的积累。这些前体通过胃肠道微生物群和脂质代谢之间的相互作用形成。它们包括挥发性和非挥发性化合物,如脂肪酸、氨基酸和其他代谢物。这些化合物是通过复杂的微生物和代谢过程产生的。本文以截至2025年8月的研究为基础,分析了羊肉香精的特点和来源。它强调了胃肠道微生物群和脂质代谢如何在风味前体的形成中发挥关键作用。重要的过程,如微生物氢化,微生物脂肪酸合成和前体基质的微生物调节,是塑造羊肉风味轮廓的关键。了解这些微生物和代谢途径提供了有价值的见解。这些见解可以通过控制微生物种群和代谢过程来帮助改善羊肉风味。这些知识对于改进羊肉生产实践和加工技术也是必不可少的。提高我们对风味如何发展的理解为提高羊肉产品质量提供了新的途径。最后,对今后的研究重点进行了展望,以进一步提高我们对羊肉风味的认识。
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引用次数: 0
Navigating the Challenges of Psychrophilic and Psychrotrophic Bacteria in Dairy Production: Diversity, Hazards, Detection, and Future Strategies 乳品生产中嗜冷性和嗜冷性细菌的挑战:多样性、危害、检测和未来策略。
IF 14.1 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Pub Date : 2025-10-17 DOI: 10.1111/1541-4337.70285
Yujing Wang, Haoran Han, Aiyun Han, Qijing Du, Rongbo Fan, Hongning Jiang, Rongwei Han, Yongxin Yang

With the growing consumer demand for high-quality dairy products, minimally processed in the industry, it is increasingly focusing on strategies to monitor and mitigate the impacts of microorganisms. Psychrophilic and psychrotrophic bacteria were recognized as a significant group of microorganisms prevalent in milk and dairy products, noted for their capacity to produce spoilage enzymes such as proteases and lipases, which adversely affected the quality of these products. Consequently, the dairy industry paid close attention to the management and control of psychrophilic and psychrotrophic bacteria. This review provided an extensive analysis of psychrophilic and psychrotrophic microorganisms, emphasizing their species diversity, cold-adaptive mechanisms, and the proteases and lipases they produce in the degradation of milk proteins and lipids. It also critically examined a diverse range of state-of-the-art nucleic acid–based and protein-based detection methodologies, as well as the integration of automation and intelligent inspection systems. This information was contributed to optimize microbial management, enhance the quality of minimally processed dairy products, and ensure food safety throughout the entire dairy production chain. Moreover, the findings aimed to highlight the advancement and application of innovative technologies, promoting sustainable practices within the industry. Ultimately, this comprehensive understanding enabled dairy producers to protect product quality, improve food safety, and address the growing consumer demand for high-quality dairy products. By promoting a proactive strategy for microbiological management, this review aimed to assist the dairy industry in addressing the intricate challenges of contemporary production.

随着消费者对高质量乳制品的需求不断增长,在该行业中进行最低限度的加工,人们越来越关注监测和减轻微生物影响的策略。嗜冷菌和嗜冷菌被认为是牛奶和乳制品中普遍存在的一组重要微生物,它们以产生蛋白酶和脂肪酶等腐败酶的能力而闻名,这些酶会对这些产品的质量产生不利影响。因此,乳制品行业密切关注嗜冷菌和嗜冷菌的管理和控制。本文对嗜冷微生物和嗜冷微生物进行了广泛的分析,重点介绍了它们的种类多样性、冷适应机制以及它们在牛奶蛋白和脂质的降解过程中产生的蛋白酶和脂肪酶。它还严格审查了各种最先进的基于核酸和基于蛋白质的检测方法,以及自动化和智能检测系统的集成。这些信息有助于优化微生物管理,提高最低限度加工乳制品的质量,并确保整个乳制品生产链的食品安全。此外,调查结果旨在强调创新技术的进步和应用,促进行业内的可持续实践。最终,这种全面的理解使乳制品生产商能够保护产品质量,提高食品安全,并满足消费者对高质量乳制品日益增长的需求。通过促进积极主动的微生物管理策略,本综述旨在帮助乳制品行业解决当代生产的复杂挑战。
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引用次数: 0
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Comprehensive Reviews in Food Science and Food Safety
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