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Quality evaluation of cultured meat with plant protein scaffold.
Zheng, Yan-Yan; Shi, Yi-Fan; Zhu, Hao-Zhe; Ding, Shi-Jie; Zhou, Guang-Hong.
Afiliación
  • Zheng YY; College of Food Science and Technology, Nanjing Agricultural University, National Center of Meat Quality and Safety Nanjing, MOST, Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Nanjing 210095, PR China.
  • Shi YF; Joes Future Food Company, Nanjing 210095, PR China.
  • Zhu HZ; College of Food Science and Technology, Nanjing Agricultural University, National Center of Meat Quality and Safety Nanjing, MOST, Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Nanjing 210095, PR China.
  • Ding SJ; College of Food Science and Technology, Nanjing Agricultural University, National Center of Meat Quality and Safety Nanjing, MOST, Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Nanjing 210095, PR China. Electronic address: shijieding@njau.edu.cn.
  • Zhou GH; College of Food Science and Technology, Nanjing Agricultural University, National Center of Meat Quality and Safety Nanjing, MOST, Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Nanjing 210095, PR China. Electronic address: guanghong.zhou@hotmail.
Food Res Int ; 161: 111818, 2022 11.
Article en En | MEDLINE | ID: mdl-36192890
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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Proteínas de Plantas / Músculo Liso Vascular Límite: Animals Idioma: En Revista: Food Res Int Año: 2022 Tipo del documento: Article
Texto completo
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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Proteínas de Plantas / Músculo Liso Vascular Límite: Animals Idioma: En Revista: Food Res Int Año: 2022 Tipo del documento: Article