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Over the years, agar found its way around the world into many cuisines, including those of China (where it’s called “unicorn vegetable” or “frozen powder”), France (sometimes called gélose), India (called “China grass”), Indonesia (called agar-agar, which translates simply as “jelly”), Mexico (called dulce de agar, or agar sweets), and the Philippines (known as gulaman).
Фото: Ognen Teofilovski / Reuters
“如何通过调节免疫反应，在控制炎症的同时，维持免疫系统的平衡与功能？”