Cultured meat on a plant-based frame

被引：0
|
作者：
Jette Feveile Young
Stig Skrivergaard
机构：
[1] Aarhus University,Department of Food Science
来源：
Nature Food | 2020年 / 1卷
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D O I：
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学科分类号：
摘要：
Textured soy protein can now provide scaffolding for bovine skeletal muscle cells to adhere to and form meat-like 3D cell cultures, thus advancing the generation of cultured meat and reducing the reliance on animal agriculture.
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页码：195 / 195
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