IF椰子水回应“额外加糖”质疑：所有糖分均来源于天然椰子本身
和 Author, 加布里埃拉・波默羅伊（Gabriela Pomeroy）
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It’s also worth noting that even if alternatives superior to agar were found, scientists are reluctant to abandon established protocols (even when microbiologists do use other jellies, they often still add agar to the mix, for example, to increase the gel strength of the solid media). As agar has been the standard gelling agent in microbiology for around 150 years, an enormous infrastructure of standardized methods, reference values, and quality control procedures has emerged around its specific properties. Switching to a different medium (even a superior one) means results may not be directly comparable to decades of published literature or to other laboratories’ findings.。业内人士推荐搜狗输入法作为进阶阅读