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Production of cultured meat by culturing porcine smooth muscle cells in vitro with food grade peanut wire-drawing protein scaffold.
Zheng, Yan-Yan; Chen, Yu; Zhu, Hao-Zhe; Li, Chun-Bao; Song, Wen-Juan; Ding, Shi-Jie; Zhou, Guang-Hong.
Affiliation
  • 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.
  • Chen Y; 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.
  • 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.
  • Li CB; 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.
  • Song WJ; 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 ; 159: 111561, 2022 09.
Article in En | MEDLINE | ID: mdl-35940781
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Arachis / Myocytes, Smooth Muscle Limits: Animals Language: En Journal: Food Res Int Year: 2022 Document type: Article Country of publication: Canadá
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Arachis / Myocytes, Smooth Muscle Limits: Animals Language: En Journal: Food Res Int Year: 2022 Document type: Article Country of publication: Canadá