从纳米酶的视角探究农业食品安全的奥秘

作     者：李跃春 黄伦杰 杜婷 石珑华 刘思杰 孙菁 张道宏 王建龙 Yuechun Li;Lunjie Huang;Ting Du;Longhua Shi;Sijie Liu;Jing Sun;Daohong Zhang;Jianlong Wang

作者机构：College of Food Science and EngineeringNorthwest A&F UniversityYangling 712100China Qinghai Key Laboratory of Qinghai-Tibet Plateau Biological ResourcesNorthwest Institute of Plateau BiologyChinese Academy of SciencesXining 810008China College of Biomass Science and EngineeringSichuan UniversityChengdu 610065China 

出 版 物：《Science Bulletin》 (科学通报（英文版）)

年 卷 期：2023年第68卷第5期

页      面：441-443页

核心收录：

学科分类：1004[医学-公共卫生与预防医学(可授医学、理学学位)] 100403[医学-营养与食品卫生学] 10[医学] 

基　　金：supported by the National Key Research and Development Program of China(2018YFE0127000) the National Natural Science Foundation of China(21675127 and 31972150) Shaanxi Provincial Science and Technology Innovation Team(2023-CX-TD-55) the Key Industries Innovation Chain Project of Shaanxi Province(2019ZDLSF07-08) the Natural Science Foundation Project in Guangdong Province(2020A1515010778) Qinghai Provincial Key Laboratory of Qinghai-Tibet Plateau Biological Resource(2020-ZJ-T05) 

主　　题：纳米酶 prompt consumer 

摘      要：Global climate changes,such as extreme weather,sea levels rise,and biodiversity decline,have destructive impacts on the global agrofood system,in terms of crop yield,agrofood quality and consumer *** stressed conditions and environmental pollution for crop and agrofood prompt us to take immediate action to develop a whole-new-era agrofood system from the perspective of sustainability[1].