The future of cultured meat: focusing on multidisciplinary, digitization, and nutritional customization.

Gu X, Wang L, Liu S, Valencak TG, Tan LP, Zhu Y, Zhou M, Shan T

DOI: 10.1016/j.foodres.2025.117005
Published: 2025 Nov
Container: Food research international (Ottawa, Ont.)
Publisher: Not recorded
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1016/j.foodres.2025.117005,
  title = {The future of cultured meat: focusing on multidisciplinary, digitization, and nutritional customization.},
  author = {Gu X and Wang L and Liu S and Valencak TG and Tan LP and Zhu Y and Zhou M and Shan T},
  year = {2025},
  journal = {Food research international (Ottawa, Ont.)},
  doi = {10.1016/j.foodres.2025.117005},
  url = {https://doi.org/10.1016/j.foodres.2025.117005}
}

RIS

TY  - JOUR
TI  - The future of cultured meat: focusing on multidisciplinary, digitization, and nutritional customization.
AU  - Gu X
AU  - Wang L
AU  - Liu S
AU  - Valencak TG
AU  - Tan LP
AU  - Zhu Y
AU  - Zhou M
AU  - Shan T
PY  - 2025
JO  - Food research international (Ottawa, Ont.)
DO  - 10.1016/j.foodres.2025.117005
UR  - https://doi.org/10.1016/j.foodres.2025.117005
ER  -

APA

X, G., L, W., S, L., TG, V., LP, T., Y, Z., M, Z., & T, S. (2025). The future of cultured meat: focusing on multidisciplinary, digitization, and nutritional customization.. Food research international (Ottawa, Ont.). https://doi.org/10.1016/j.foodres.2025.117005

Source records

pubmed · retrieved 2026-09-26T11:30:07.570Z