Mimicking the Ocean: Critical Challenges in Scaffold Design and Tissue Texturization for Cell-Cultured Seafood.

Öz M, Üstüner E.

DOI: 10.1111/1750-3841.71163
Published: 2026-06-01
Container: J Food Sci
Publisher: Not recorded
Open access: no

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Cite this work

BibTeX

@article{allodium:10.1111/1750-3841.71163,
  title = {Mimicking the Ocean: Critical Challenges in Scaffold Design and Tissue Texturization for Cell-Cultured Seafood.},
  author = {Öz M and  Üstüner E.},
  year = {2026},
  journal = {J Food Sci},
  doi = {10.1111/1750-3841.71163},
  url = {https://doi.org/10.1111/1750-3841.71163}
}

RIS

TY  - JOUR
TI  - Mimicking the Ocean: Critical Challenges in Scaffold Design and Tissue Texturization for Cell-Cultured Seafood.
AU  - Öz M
AU  -  Üstüner E.
PY  - 2026
JO  - J Food Sci
DO  - 10.1111/1750-3841.71163
UR  - https://doi.org/10.1111/1750-3841.71163
ER  -

APA

M, Ö., & E., Ü. (2026). Mimicking the Ocean: Critical Challenges in Scaffold Design and Tissue Texturization for Cell-Cultured Seafood.. J Food Sci. https://doi.org/10.1111/1750-3841.71163

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europe-pmc · retrieved 2026-11-10T21:14:30.266Z