功能性肉制品研究取得新进展

发布时间：2024-02-04 04:38

　　<正>近日,合肥工业大学食品与生物工程学院陈从贵教授团队在低温肉制品功能改性研究上取得新进展。相关成果先后以"Amelioration of growth performance, lipid accumulation and intestinal health in mice by a cooked mixture of lean meat and resistant starch"和"Gastrointestinal digestion and cecal fermentation of a mixed gel of lean pork meat and resistant starch in mice"为题发表在食品领域著名期刊《Molecular Nutrition&Food Research》和《Food&Function》上,并被最新一期《Food&Function》推荐为内封面文章。

【文章页数】：1 页


本文编号：3895224