Flavor-switchable scaffold for cultured meat with enhanced aromatic properties
- Standort
-
Deutsche Nationalbibliothek Frankfurt am Main
- Umfang
-
1 Online-Ressource.
- Sprache
-
Englisch
- Erschienen in
-
Flavor-switchable scaffold for cultured meat with enhanced aromatic properties ; volume:15 ; number:1 ; day:9 ; month:7 ; year:2024 ; pages:1-11 ; date:12.2024
Nature Communications ; 15, Heft 1 (9.7.2024), 1-11, 12.2024
- Urheber
-
Lee, Milae
Choi, Woojin
Lee, Jeong Min
Lee, Seung Tae
Koh, Won-Gun
Hong, Jinkee
- Beteiligte Personen und Organisationen
-
SpringerLink (Online service)
- DOI
-
10.1038/s41467-024-49521-5
- URN
-
urn:nbn:de:101:1-2409180842065.694803851297
- Rechteinformation
-
Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
- 15.08.2025, 07:26 MESZ
Datenpartner
Dieses Objekt wird bereitgestellt von:
Deutsche Nationalbibliothek.
Bei Fragen zum Objekt wenden Sie sich bitte an den Datenpartner.
Beteiligte
- Lee, Milae
- Choi, Woojin
- Lee, Jeong Min
- Lee, Seung Tae
- Koh, Won-Gun
- Hong, Jinkee
- SpringerLink (Online service)
Ähnliche Objekte (12)
Marketing strategies for cultured meat: A review
Biofabrication's contribution to the evolution of cultured meat
Biofabrication's Contribution to the Evolution of Cultured Meat
Engineered marble-like bovine fat tissue for cultured meat
Cultured meat with enriched organoleptic properties by regulating cell differentiation
Cultured Human Meat Acceptability: From Inviolability of Human Body to Prevention of Induced Human Meat Craving
Production of scaffold-free cell-based meat using cell sheet technology
Cultured meat: From scientific challenge to consumer acceptance as sustainable food source
Ruminant meat flavor influenced by different factors with special reference to fatty acids
Life cycle assessment of culture media with alternative compositions for cultured meat production
Radical Innovations in the Food Industry: Investigating Perceptions and Acceptance of Cultured Meat
Switchable Cas9
Marketing strategies for cultured meat: A review
Biofabrication's contribution to the evolution of cultured meat
Biofabrication's Contribution to the Evolution of Cultured Meat
Engineered marble-like bovine fat tissue for cultured meat
Cultured meat with enriched organoleptic properties by regulating cell differentiation
Cultured Human Meat Acceptability: From Inviolability of Human Body to Prevention of Induced Human Meat Craving
Production of scaffold-free cell-based meat using cell sheet technology
Cultured meat: From scientific challenge to consumer acceptance as sustainable food source
Ruminant meat flavor influenced by different factors with special reference to fatty acids
Life cycle assessment of culture media with alternative compositions for cultured meat production
Radical Innovations in the Food Industry: Investigating Perceptions and Acceptance of Cultured Meat
Switchable Cas9
Marketing strategies for cultured meat: A review
Biofabrication's contribution to the evolution of cultured meat
Biofabrication's Contribution to the Evolution of Cultured Meat
Engineered marble-like bovine fat tissue for cultured meat
Cultured meat with enriched organoleptic properties by regulating cell differentiation
Cultured Human Meat Acceptability: From Inviolability of Human Body to Prevention of Induced Human Meat Craving
Production of scaffold-free cell-based meat using cell sheet technology
Cultured meat: From scientific challenge to consumer acceptance as sustainable food source
Ruminant meat flavor influenced by different factors with special reference to fatty acids
Life cycle assessment of culture media with alternative compositions for cultured meat production
Radical Innovations in the Food Industry: Investigating Perceptions and Acceptance of Cultured Meat