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Evaluation of the effect of smooth muscle cells on the quality of cultured meat in a model for cultured meat.
Zheng, Yan-Yan; Zhu, Hao-Zhe; Wu, Zhong-Yuan; Song, Wen-Juan; Tang, Chang-Bo; Li, Chun-Bao; Ding, Shi-Jie; Zhou, Guang-Hong.
Affiliation
  • Zheng YY; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
  • Zhu HZ; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
  • Wu ZY; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
  • Song WJ; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
  • Tang CB; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
  • Li CB; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
  • Ding SJ; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China. Electronic address: shijieding@njau.edu.cn.
  • Zhou GH; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China. Electronic address: guanghong.zhou@hotmail.com.
Food Res Int ; 150(Pt A): 110786, 2021 12.
Article in En | MEDLINE | ID: mdl-34865801
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Myocytes, Smooth Muscle / Muscle, Smooth, Vascular Type of study: Prognostic_studies Language: En Journal: Food Res Int Year: 2021 Document type: Article Country of publication: Canadá
Fulltext
Add to My VHL
Print
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PubMed Links
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Myocytes, Smooth Muscle / Muscle, Smooth, Vascular Type of study: Prognostic_studies Language: En Journal: Food Res Int Year: 2021 Document type: Article Country of publication: Canadá