Scaffolding Strategies in Mimicking Muscle and Fat Tissue: Focus on the Current Primary Challenge in Cultured Meat
- DOI
- 10.1021/acs.jafc.5c10667
- Published
- 2025-11-27
- Container
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1021/acs.jafc.5c10667,
title = {Scaffolding Strategies in Mimicking Muscle and Fat Tissue: Focus on the Current Primary Challenge in Cultured Meat},
author = {Shan Shang and Xuhui Huang and Beiwei Zhu and Lei Qin},
year = {2025},
journal = {Journal of Agricultural and Food Chemistry},
doi = {10.1021/acs.jafc.5c10667},
url = {https://doi.org/10.1021/acs.jafc.5c10667}
}RIS
TY - JOUR TI - Scaffolding Strategies in Mimicking Muscle and Fat Tissue: Focus on the Current Primary Challenge in Cultured Meat AU - Shan Shang AU - Xuhui Huang AU - Beiwei Zhu AU - Lei Qin PY - 2025 JO - Journal of Agricultural and Food Chemistry DO - 10.1021/acs.jafc.5c10667 UR - https://doi.org/10.1021/acs.jafc.5c10667 ER -
APA
Shang, S., Huang, X., Zhu, B., & Qin, L. (2025). Scaffolding Strategies in Mimicking Muscle and Fat Tissue: Focus on the Current Primary Challenge in Cultured Meat. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/acs.jafc.5c10667
Source records
- crossref · retrieved 2026-09-26T13:12:54.315Z