Lv11
14 积分 2024-01-09 加入
Nanostarch-Stimulated Cell Adhesion in 3D Bioprinted Hydrogel Scaffolds for Cell Cultured Meat
6小时前
待确认
Scaffolding Strategies in Mimicking Muscle and Fat Tissue: Focus on the Current Primary Challenge in Cultured Meat
9小时前
已完结
Generation of bioactive peptides during food processing
1个月前
已完结
Textured soy protein scaffolds enable the generation of three-dimensional bovine skeletal muscle tissue for cell-based meat
1个月前
已完结
Scientific, sustainability and regulatory challenges of cultured meat
1个月前
已完结
Production of mature myotubes in vitro improves the texture and protein quality of cultured pork
3个月前
已完结
Integration of untargeted lipidomics and targeted metabolomics revealed the mechanism of flavor formation in lightly cured sea bass driven via salt
3个月前
已完结
Meat phenomics: A novel concern linking meat across the whole chain
4个月前
已完结
Purine and pyrimidine metabolism in human muscle and cultured muscle cells
4个月前
已完结
Integration of untargeted lipidomics and targeted metabolomics revealed the mechanism of flavor formation in lightly cured sea bass driven via salt
5个月前
已完结
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