International Journal of Gastronomy and Food Science最新文献_第4页

Functional and gastronomic comparison of fresh and dehydrated Spirulina ice creams 新鲜和脱水螺旋藻冰淇淋的功能和风味比较

IF 3.6 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2026-03-01 Epub Date: 2025-12-13 DOI: 10.1016/j.ijgfs.2025.101397

Òscar Boronat , Juan Tolosana , Anna Pla , Ingrid Aguiló-Aguayo , Maribel Abadias , Joan Solé , Helena Martin-Gómez

Spirulina (Limnospira platensis) is a cyanobacterium that is widely recognized for its sustainability and nutritional value. With approximately 70 % protein content on a dry mass basis and a diversity of essential nutrients including vitamins A, B12, and β-carotene, Spirulina holds significant promise for enhancing human health. This study evaluates the properties of fresh and dehydrated Spirulina, comparing hand-produced and industrial powder forms.

Key analyses included C-phycocyanin concentration via UV–Vis spectrophotometry and antioxidant activity using the ABTS method. Our findings demonstrate that temperatures above 50 °C reduced C-phycocyanin stability and antioxidant activity. Dehydrated Spirulina exhibited superior properties compared to fresh forms, while sugar addition further enhanced antioxidant activity.

To broaden consumer appeal, Spirulina was incorporated into ice cream, chosen for its ability to preserve antioxidant properties due to its sugar content. Melting rate analysis revealed that no Spirulina form fully replaced the need for stabilizing gums, though ice creams with dehydrated Spirulina exhibited better water-holding capacity. Sensory analysis indicated consumer preference for fresh Spirulina ice cream over other forms. This study highlights Spirulina's versatility, emphasizing its potential as a functional food ingredient while also addressing challenges related to processing and product development.

螺旋藻（Limnospira platensis）是一种蓝藻，因其可持续性和营养价值而被广泛认可。在干质量基础上，螺旋藻含有大约70%的蛋白质含量和多种必需营养素，包括维生素a， B12和β-胡萝卜素，螺旋藻对增强人体健康具有重要的前景。本研究评价了新鲜和脱水螺旋藻的性能，比较了手工生产和工业粉末形式。关键分析包括紫外-可见分光光度法测定c -藻蓝蛋白浓度和ABTS法测定抗氧化活性。我们的研究结果表明，温度高于50°C会降低C-藻蓝蛋白的稳定性和抗氧化活性。脱水后的螺旋藻性能优于新鲜螺旋藻，添加糖进一步增强了其抗氧化活性。为了扩大消费者的吸引力，螺旋藻被加入到冰淇淋中，选择它是因为它的含糖量能够保持抗氧化特性。融化速度分析显示，没有一种螺旋藻形式完全取代了稳定牙龈的需要，尽管含有脱水螺旋藻的冰淇淋具有更好的保水性。感官分析表明，消费者对新鲜螺旋藻冰淇淋的偏好高于其他形式。这项研究强调了螺旋藻的多功能性，强调了它作为功能性食品成分的潜力，同时也解决了与加工和产品开发相关的挑战。

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引用次数: 0

Can 3D printed food affect consumer self-expressiveness and sharing intention? The lens from the value-attitude-behavior model 3D打印食品会影响消费者的自我表达和分享意愿吗？镜头来自价值-态度-行为模型

IF 3.6 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2026-03-01 Epub Date: 2025-12-04 DOI: 10.1016/j.ijgfs.2025.101385

Zhengan Zhu , C. Michael Hall , Runze Mao , Feifei Lin

The emergence of 3D printed food creates new opportunities for food experiences and marketing. Based on this context, this study takes Value-Attitude-Behavior (VAB) theory as a theoretical framework to explore the impact of perceived health value and quality value of 3D printed food on consumer self-expressiveness, attitude, and sharing intention. Partial Least Squares Structural Equation Modeling (PLS-SEM) analysis found that consumers' perceived health value and perceived quality value affect self-expressiveness and attitude. However, perceived health value and perceived quality value have no direct effect on sharing intention. Self-expressiveness affects consumer sharing intention but has no effect on attitude. This study extends the application of VAB theory to 3D printed food contexts and provides empirically based management suggestions for the adoption of 3D printed food.

3D打印食品的出现为食品体验和营销创造了新的机会。基于此背景，本研究以价值态度行为（value - attitude - behavior， VAB）理论为理论框架，探讨3D打印食品的感知健康价值和质量价值对消费者自我表达、态度和分享意愿的影响。偏最小二乘结构方程模型（PLS-SEM）分析发现，消费者感知健康价值和感知质量价值影响自我表达和态度。而感知健康价值和感知质量价值对分享意愿没有直接影响。自我表达对消费者分享意愿有影响，但对态度无影响。本研究将VAB理论扩展到3D打印食品情境中，为3D打印食品的采用提供基于经验的管理建议。

引用次数: 0

Comprehensive evaluation of reheating methods on pork meatballs: Focusing on physicochemical properties, flavor profiles and their impact on eating quality 猪肉肉丸再加热方法的综合评价：以理化性质、风味特征及其对食用品质的影响为重点

IF 3.6 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2026-03-01 Epub Date: 2026-01-13 DOI: 10.1016/j.ijgfs.2026.101415

Qin Hou , Tianyi Gao , Jiaxin Wu , Yao Li , Qingfeng Ge , Zhuangli Kang

This study systematically assessed the impacts of reheating methods including microwaving (MR), boiling (BR), and steaming (SR) on the quality, physicochemical properties, and flavor profiles of precooked pork meatballs. Results indicated that BR and SR had significantly lower water loss and shear force (P < 0.05), suggesting BR and SR were superior to MR in water-holding capacity and tenderness. Low field-nuclear magnetic resonance (LF-NMR) results revealed a decrease in free water after reheating, which was most pronounced in the MR group (P < 0.05). Scanning electron microscope (SEM) results further showed that the BR samples maintained a more intact microstructure compared to other groups. Moreover, electronic nose analysis revealed a higher response value in the BR group, indicating richer flavor profile of pork meatball after boiling reheating. This was corroborated by GC-MS results that BR group had a higher content of volatile substances, especially aldehydes. Additionally, pork meatballs in the BR group presented better sensory qualities. In conclusion, boiling is recommended as the preferred reheating method for precooked pork meatballs, as it could exhibit better overall quality and flavor characteristics.

本研究系统地评估了微波（MR）、煮沸（BR）和蒸煮（SR）三种再加热方法对预熟猪肉肉丸的品质、理化性质和风味特征的影响。结果表明，BR和SR的失水和剪切力显著降低（P < 0.05），表明BR和SR在持水能力和柔韧性方面优于MR。低场核磁共振（LF-NMR）结果显示，再加热后游离水减少，以MR组最明显（P < 0.05）。扫描电镜（SEM）结果进一步表明，与其他组相比，BR样品保持了更完整的微观结构。此外，电子鼻分析显示，BR组的响应值更高，说明煮沸再加热后的猪肉肉丸的风味特征更丰富。GC-MS结果证实BR组挥发性物质含量较高，尤其是醛类物质含量较高。此外，BR组的猪肉肉丸具有更好的感官品质。综上所述，建议将煮熟的猪肉丸子作为优选的再加热方法，因为煮熟的猪肉丸子整体质量和风味特征更好。

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引用次数: 0

Stakeholder perspectives on local and seasonal food in Brazil and Portugal: Pathways to sustainability 利益相关者对巴西和葡萄牙当地和时令食品的看法：实现可持续性的途径

IF 3.6 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2026-03-01 Epub Date: 2026-01-21 DOI: 10.1016/j.ijgfs.2026.101420

Alexandre Maia Vargas , Ana Pinto Moura , Rosires Deliza , Luís Miguel Cunha

This study examines stakeholder perspectives on integrating local and seasonal foods into gastronomy in Brazil and Portugal, focusing on perceived benefits, operational challenges, and their potential to foster more sustainable food systems. Thirty semi-structured interviews were conducted with chefs, farmers, and public servants involved in food production and policy. Thematic analysis identified six interrelated dimensions showing that local and seasonal foods are framed through overlapping cultural, ecological, and quality-based logics, yet differ in operational and market dynamics. Chefs emphasised provenance, menu innovation, and sensory excellence, whereas farmers and public servants stressed biodiversity conservation, fairer returns, and the value of short supply chains. Barriers to local food centred on infrastructural and policy limitations, while seasonal systems faced production instability, temporal unpredictability, and climate variability. Limited consumer awareness of seasonality emerged as a cross-cutting constraint, increasing pressure on restaurants to provide out-of-season products. Sustainability served as the conceptual bridge between local and seasonal food, revealing pathways to advance sustainable consumption. In Brazil, vast distances, weak logistics, and uneven institutional support hindered the development of short supply chains; in Portugal, barriers related to market saturation, small-scale production, and regulatory constraints were cited. The findings highlight gastronomy's potential to strengthen sustainable food systems by connecting ecological practices with cultural identity and consumer engagement. They underscore the need for supportive policies, infrastructural improvements, and education strategies to align production, markets, and consumption with seasonal availability.

本研究考察了利益相关者对将当地和时令食品融入巴西和葡萄牙美食的看法，重点关注其感知效益、运营挑战及其促进更可持续食品系统的潜力。对厨师、农民和参与粮食生产和政策的公务员进行了30次半结构化访谈。专题分析确定了六个相互关联的维度，表明当地食品和时令食品是通过重叠的文化、生态和基于质量的逻辑构建起来的，但在运营和市场动态方面有所不同。厨师强调产地、菜单创新和感官卓越，而农民和公务员则强调生物多样性保护、更公平的回报和短供应链的价值。当地粮食的障碍集中在基础设施和政策限制上，而季节性系统则面临生产不稳定、时间不可预测性和气候变化。消费者对季节性的意识有限成为了一种交叉约束，增加了餐馆提供反季节产品的压力。可持续性作为当地食品和时令食品之间的概念桥梁，揭示了促进可持续消费的途径。在巴西，遥远的距离、薄弱的物流和不平衡的制度支持阻碍了短供应链的发展；在葡萄牙，列举了与市场饱和、小规模生产和监管限制有关的障碍。研究结果强调，通过将生态实践与文化认同和消费者参与联系起来，美食学在加强可持续粮食系统方面具有潜力。它们强调需要采取支持性政策、改善基础设施和教育战略，使生产、市场和消费与季节性供应保持一致。

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引用次数: 0

Codonopsis pilosula and Astragalus membranaceus improve the active ingredient and antioxidant properties and enhance the flavor composition of chicken soup 党参、黄芪能提高鸡汤的活性成分和抗氧化性能，增强鸡汤的风味成分

IF 3.6 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2026-03-01 Epub Date: 2026-02-10 DOI: 10.1016/j.ijgfs.2026.101441

Lili Yao , Junqin Wu , Julong Zhou , Xuerong Du , Haijun Ma , Juanjuan Zhu , Songlei Wang , Yanru Hou , Yulong Luo

The influence of Codonopsis pilosula and Astragalus membranaceus on the active ingredients and flavor of chicken soup are unknown. Here, the effects of five ratios of Codonopsis pilosula and Astragalus membranaceus (1:3 (CA1), 1:2 (CA2), 1:1 (CA3), 2:1 (CA4), and 3:1 (CA5) on the active ingredients, antioxidants, free amino acids, nucleotides, and volatile flavor components of chicken soup were investigated. The results showed that the concentrations of the active ingredients were significantly increased after supplementation with Codonopsis and Astragalus, while the corresponding antioxidant activities of the soup were enhanced. Sixteen free amino acids were detected, with the total amino acid contents in the CA2 and CA5 mixtures being significantly higher than those in the other groups. Nucleotide contents increased across all CA groups. Fifty volatile flavor components were identified by GC-MS, of which 11 were characteristic. The terpene contents in CA1, CA2, and CA5 were elevated, indicating enhanced flavor complexity. Overall, Codonopsis and Astragalus improved the levels of the bioactive compounds, antioxidant capacity, flavor precursors, and volatile components in chicken soup, effectively enhancing its quality and demonstrating potential for application.

党参和黄芪对鸡汤有效成分和风味的影响尚不清楚。本文研究了党参与黄芪(1:3 （CA1）、1:2 （CA2）、1:1 （CA3）、2:1 （CA4）和3:1 (CA5) 5种配比对鸡汤有效成分、抗氧化剂、游离氨基酸、核苷酸和挥发性风味成分的影响。结果表明，添加党参和黄芪后，有效成分的浓度显著增加，相应的抗氧化活性增强。共检测到16种游离氨基酸，其中CA2和CA5混合组的总氨基酸含量显著高于其他各组。各CA组核苷酸含量均升高。GC-MS共鉴定出50种挥发性风味成分，其中11种为特征性成分。CA1、CA2和CA5中萜烯含量升高，表明风味复杂性增强。总的来说，党参和黄芪提高了鸡汤的生物活性成分、抗氧化能力、风味前体和挥发性成分的水平，有效地提高了鸡汤的质量，显示了应用潜力。

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引用次数: 0

Corrigendum to “Rhizopus oligosporus biomass as food ingredient for sweet and savory emulsions: a comparative consumer study to enhance product development biodiversity”[Int. J. Gastron. Food Sci. 43 (2026) 101410] “作为甜味和咸味乳剂食品成分的少孢根霉生物量：提高产品开发生物多样性的比较消费者研究”[Int.]j .胃粘膜素。食品科学，43 (2026)101410 [j]

IF 3.6 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2026-03-01 Epub Date: 2026-02-09 DOI: 10.1016/j.ijgfs.2026.101431

A. Massa , M. Delgado Placeres , E. Axpe , L.J. Rothschild , C. Carrero-Carralero

引用次数: 0

Culinary skills as a key predictor of sustainable and healthy eating behaviors among Turkish Women: A cross-regional study 烹饪技能是土耳其妇女可持续和健康饮食行为的关键预测因素：一项跨地区研究

IF 3.6 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2026-03-01 Epub Date: 2026-03-03 DOI: 10.1016/j.ijgfs.2026.101456

Nida Nur Adiyan

This study examined the relationship between women's culinary skills and their sustainable and healthy eating behaviors across four geographically and culturally distinct regions of Türkiye. This cross-sectional study was conducted with 328 women living in four regions of Türkiye. Data was collected online via a questionnaire that included a Descriptive Information Form, the Cooking and Food Skills Scale, and the Sustainable and Healthy Eating Behavior Scale. Data was analyzed using numbers, percentages, means, standard deviations, Pearson's chi-square test, Kruskal-Wallis test, Mann-Whitney U test, and Robust regression analysis. Culinary skills were significant positive predictors of sustainable and healthy eating behavior scores (β = 0.51, SE = 0.03, t = 14.365, p < 0.001) and were associated with an approximately 0.51-unit increase in sustainable eating behaviors. A statistically significant but weak positive correlation was found between the participant's age and the total cooking and dining skills score. (ρ = 0.137, p = 0.013). While culinary skills didn't differ significantly by region (p > 0.05), sustainable eating behaviors did (p < 0.05), with Central Anatolia receiving the highest score. Being married, having children, and cooking daily were associated with higher skills and better dietary behaviors (p < 0.05). Culinary skills are deeply linked to sustainable and healthy eating behaviors, regardless of region. Furthermore, traditional Turkish culinary culture is characterized by a high level of culinary skills, but the composition of local flavors can have an impact on healthy and sustainable eating behaviors. Consequently, improving women's culinary skills is critical for supporting sustainable eating behaviors at the family and community levels, as well as for individual health.

这项研究调查了泰国四个地理和文化上截然不同的地区的女性烹饪技能与她们可持续健康饮食行为之间的关系。这项横断面研究是对生活在泰国四个地区的328名妇女进行的。数据通过一份在线调查问卷收集，其中包括描述性信息表、烹饪和食物技能量表以及可持续和健康饮食行为量表。数据分析采用数字、百分比、均值、标准差、Pearson卡方检验、Kruskal-Wallis检验、Mann-Whitney U检验和稳健回归分析。烹饪技能是可持续和健康饮食行为得分的显著正预测因子（β = 0.51, SE = 0.03, t = 14.365, p < 0.001），并与可持续饮食行为增加约0.51个单位相关。参与者的年龄与烹饪和用餐技能总分之间存在统计学上显著但微弱的正相关。（ρ = 0.137, p = 0.013）。虽然烹饪技能在地区之间没有显著差异（p > 0.05），但可持续饮食行为存在显著差异（p < 0.05），安纳托利亚中部得分最高。结婚、有孩子和每天做饭与更高的技能和更好的饮食行为有关（p < 0.05）。无论在哪个地区，烹饪技能都与可持续和健康的饮食行为密切相关。此外，土耳其传统烹饪文化的特点是烹饪技能水平高，但当地风味的组成可能对健康和可持续的饮食行为产生影响。因此，提高妇女的烹饪技能对于支持家庭和社区层面的可持续饮食行为以及个人健康至关重要。

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引用次数: 0

Does AI prefer healthy foods? Examining value bias in large language models 人工智能更喜欢健康食品吗？在大型语言模型中检验价值偏差

IF 3.6 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2026-03-01 Epub Date: 2026-01-03 DOI: 10.1016/j.ijgfs.2025.101406

Minqi Lyu, Zihan Yang, Chunchun Chen, Jianping Huang

As AI becomes increasingly embedded in gastronomy, understanding how the large language model (LLM) interprets and evaluates food is a foundational step. This study examines systematic patterns in LLM food-related outputs and their sensitivity to contextual cues. In health ratings, it consistently rated unhealthy foods closer to ideal values, deviating from statistical norms, while taste ratings showed no such bias. When evaluating a fictitious food, ratings shifted with context, reflecting value-based biases even in zero-shot settings. These findings suggest that, despite lacking physiological drives, LLM outputs can systematically reproduce normative health-related discourse in food evaluation tasks.

随着人工智能越来越多地嵌入到美食中，了解大型语言模型（LLM）如何解释和评估食物是一个基础步骤。本研究考察了法学硕士食品相关产出的系统模式及其对上下文线索的敏感性。在健康评级方面，它一贯将不健康食品评为更接近理想值，偏离统计规范，而味道评级则没有这种偏见。当评估一种虚构的食物时，评分会随着情境的变化而变化，即使在零得分的情况下，也会反映出基于价值的偏见。这些发现表明，尽管缺乏生理驱动，LLM输出可以系统地再现食品评估任务中规范的健康相关话语。

引用次数: 0

Unveiling the dynamics of lipid transformation and flavor development in fried crayfish (Procambarus clarkii) tails: Impact of precise frying time 揭示克氏原螯虾（Procambarus clarkii）尾部脂肪转化和风味发展的动态：精确油炸时间的影响

IF 3.6 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2026-03-01 Epub Date: 2026-01-06 DOI: 10.1016/j.ijgfs.2026.101411

Qifu Yang, Suling Wu, Min Huang, Aihua Deng, Ruisong Wang, Jiang He, Wensi Xu

This study systematically examined the effects of frying time (30–150 s) at 160 °C on the physicochemical and flavor characteristics of crayfish tails. Results showed that moisture content decreased significantly, while crude fat content increased progressively due to oil absorption and water loss. The 90–120 s frying range provided an optimal balance, with moisture near 35 % and oil content around 18 %, leading to improved texture. During this phase, controlled lipid oxidation within this interval promoted the generation of key volatile compounds, particularly aldehydes and ketones from polyunsaturated fatty acids (PUFAs). Concurrent increases in free amino acids and umami nucleotides (IMP and GMP) enhanced the perception of sweetness and umami while diminishing bitter sensory attributes. The Maillard reaction generated substantial quantities of pyrazines and Strecker aldehydes, contributing to roasted and nutty aroma profiles. The maximum Equivalent Umami Concentration (EUC) occurred between 90 and 120 s, indicating superior sensory quality. Extended frying beyond 120 s resulted in nutritional degradation, marked by the breakdown of beneficial PUFAs (EPA and DHA), as well as a reduction in umami intensity due to advanced oxidation and depletion of flavor precursors. Therefore, a frying duration of 90–120 s is recommended to optimize flavor quality, nutritional retention, and processing efficiency.

本研究系统地考察了160℃下煎炸时间（30 ~ 150 s）对小龙虾尾理化特性和风味特性的影响。结果表明：水分含量显著降低，而粗脂肪含量因吸油和失水而逐渐增加。90-120秒的煎炸范围提供了最佳的平衡，水分接近35%，含油量约为18%，从而改善了质地。在这一阶段，在这段时间内控制脂质氧化促进了关键挥发性化合物的产生，特别是多不饱和脂肪酸（PUFAs）中的醛类和酮类化合物。同时增加的游离氨基酸和鲜味核苷酸（IMP和GMP）增强了对甜味和鲜味的感知，同时减少了苦味的感官属性。美拉德反应产生了大量的吡嗪和斯特莱克醛，形成了烘烤和坚果的香气。最大等效鲜味浓度（EUC）发生在90 ~ 120秒之间，表明其感官品质优越。油炸时间超过120秒会导致营养退化，其标志是有益的PUFAs （EPA和DHA）的分解，以及由于高级氧化和风味前体的消耗而导致鲜味强度降低。因此，建议煎炸时间为90 ~ 120s，以优化风味品质、营养保留和加工效率。

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引用次数: 0

The future of flavor, texture, and safety: Innovations for poultry with sous vide and fruit pomace extract 风味、质地和安全的未来：真空烹调和果渣提取物对家禽的创新

IF 3.6 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2026-03-01 Epub Date: 2025-12-23 DOI: 10.1016/j.ijgfs.2025.101399

Nuran Erdem

This study evaluated the effects of black mulberry (Morus nigra) and cherry laurel (Prunus laurocerasus) pomace extract marinades combined with Sous vide (SV) cooking on the overall quality of spent hen meat. Physicochemical (moisture, pH, color, WHC, TBARS, marinade absorption, and drip loss), textural (TPA, WBSF), microstructural (SEM), microbiological, and sensory attributes were analyzed to assess the impact of these natural extracts and processing methods on meat quality. Both extracts improved meat tenderness and oxidative stability, while reducing drip losses. Specifically, black mulberry exhibited slightly stronger effects on structural and oxidative parameters, whereas cherry laurel contributing noticeably to microbial inhibition. Cooking loss and WHC were significantly improved in samples marinated with either fruit extract and processed using the sous-vide method. Furthermore, SV cooking enhanced moisture retention and structural integrity in all marinated samples. No microbial growth was detected in any of the SV or boiling-treated samples. Despite a darker coloration from fruit pigments, overall sensory acceptability remained high for both treatments. These findings highlight the potential of integrating fruit pomace extracts combined with gentle thermal processing to enhance the quality, safety, and functional value of spent hen meat in a sustainable manner.

本研究评价了黑桑葚（Morus nigra）和樱桃月桂（Prunus laurocerasus）渣浸提液与真空烹调（SV）相结合对母鸡废肉整体品质的影响。理化指标（水分、pH值、颜色、WHC、TBARS、腌料吸收和漏损）、质地指标（TPA、WBSF）、微观结构指标（SEM）、微生物学指标和感官指标)进行了分析，以评估这些天然提取物和加工方法对肉质的影响。这两种提取物都改善了肉的嫩度和氧化稳定性，同时减少了滴漏损失。其中，黑桑葚对结构和氧化参数的影响略强，而樱桃月桂对微生物的抑制作用明显。用水果提取物腌制和真空烹调方法处理的样品，蒸煮损失和WHC都有显著改善。此外，SV蒸煮增强了所有腌制样品的保湿性和结构完整性。在任何SV或煮沸处理的样品中均未检测到微生物生长。尽管水果色素的颜色较深，但两种处理的总体感官接受度仍然很高。这些发现强调了将果渣提取物与温和热处理相结合，以可持续的方式提高母鸡废肉的质量、安全性和功能价值的潜力。

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引用次数: 0