Textured soy protein scaffolds enable the generation of three-dimensional bovine skeletal muscle tissue for cell-based meat
Author:
Publisher
Springer Science and Business Media LLC
Subject
Agronomy and Crop Science,Animal Science and Zoology,Food Science
Link
http://www.nature.com/articles/s43016-020-0046-5.pdf
Reference43 articles.
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4. Specht, E. A., Welch, D. R., Rees Clayton, E. M. & Lagally, C. D. Opportunities for applying biomedical production and manufacturing methods to the development of the clean meat industry. Biochem. Eng. J. 132, 161–168 (2018).
5. Edelman, P. D., McFarland, D. C., Mironov, V. A. & Matheny, J. G. Commentary: in vitro-cultured meat production. Tissue Eng. 11, 659–662 (2005).
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