Naringenin Promotes Myotube Formation and Maturation for Cultured Meat Production.

Yan Q, Fei Z, Li M, Zhou J, Du G, Guan X.

Open source

DOI: 10.3390/foods11233755
Published: 2022-11-22
Container: Foods
Publisher: Not recorded
Open access: yes

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uncertain Score 53/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.

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Cite this work

BibTeX

@article{allodium:10.3390/foods11233755,
  title = {Naringenin Promotes Myotube Formation and Maturation for Cultured Meat Production.},
  author = {Yan Q and  Fei Z and  Li M and  Zhou J and  Du G and  Guan X.},
  year = {2022},
  journal = {Foods},
  doi = {10.3390/foods11233755},
  url = {https://doi.org/10.3390/foods11233755}
}

RIS

TY  - JOUR
TI  - Naringenin Promotes Myotube Formation and Maturation for Cultured Meat Production.
AU  - Yan Q
AU  -  Fei Z
AU  -  Li M
AU  -  Zhou J
AU  -  Du G
AU  -  Guan X.
PY  - 2022
JO  - Foods
DO  - 10.3390/foods11233755
UR  - https://doi.org/10.3390/foods11233755
ER  -

APA

Q, Y., Z, F., M, L., J, Z., G, D., & X., G. (2022). Naringenin Promotes Myotube Formation and Maturation for Cultured Meat Production.. Foods. https://doi.org/10.3390/foods11233755

Source records

europe-pmc · retrieved 2026-09-26T18:50:29.929Z
doaj · retrieved 2026-09-26T18:50:29.923Z