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Microbiologists have been growing microbes on agar plates for nearly 150 years, but agar’s discovery dates back to a happy accident in a mid-17th-century kitchen. Legend has it that on a cold winter day, a Japanese innkeeper cooked tokoroten soup, a Chinese agar seaweed recipe known in Japan for centuries. After the meal, the innkeeper discarded the leftovers outside and noticed the next morning that the sun had turned the defrosting jelly into a porous mass. Intrigued, the innkeeper was said to have boiled the substance again, reconstituting the jelly. Since this discovery, agar has become a staple in many Japanese desserts, from yokan to anmitsu.
。关于这个话题，heLLoword翻译官方下载提供了深入分析
2025年7月，沈奇团队承担的“药食同源紫苏新功能原料研发与产业化应用项目”，通过广州产权交易所公开挂牌征集股权合作方，成功完成科技成果作价投资转化。
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