算法层面，团队核心成员均来自中科院自动化所。除刘年丰外，联创及算法总监刘京、青年首席科学家黄岩均为谭铁牛院士的博士生，深耕人工智能与多模态智能领域，毕业后曾就职于微软、华为等企业；联创曹恩华为中科院自动化所硕士，曾任阿里达摩院算法专家。
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特朗普列出多項食品價格，包括牛肉，並聲稱其價格「之前非常高，但現在開始顯著下降」。，这一点在同城约会中也有详细论述
Agar is prized among chefs for its ability to form firm, heat-stable gels at remarkably low concentrations — typically just 0.5-2 percent by weight. Culinary agar is available as powder, flakes, strips, or blocks, and makes up about 90 percent of the global use of agar. Unlike gelatine, which melts at body temperature, agar gels remain solid up to about 185°F (85°C), making it ideal for setting dishes served at room temperature or warmer. It is also flavorless and odorless, vegan and halal, and can create both delicate jellies and firm aspics. Yet, while increasingly employed in kitchens worldwide, agar had not yet entered the laboratory.