Yuan Wang1, Liqiang Zou1, Wei Liu1,2

  • 1State Key Laboratory of Food Science and Resources, College of Food Science & Technology, Nanchang University, Nanchang 330047, China.

PubMed
概括

培养肉为传统农业提供了一个可持续的替代品. 新的研究探索了3D支架,通过更好地组织肌肉干细胞以改善组织对齐来改善培养肉质地.

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