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NTIS 바로가기Journal of animal science and technology : JAST, v.65 no.1, 2023년, pp.16 - 31
Syed Sayeed Ahmad (Department of Medical Biotechnology, Yeungnam University) , Hee Jin Chun (Department of Medical Biotechnology, Yeungnam University) , Khurshid Ahmad (Department of Medical Biotechnology, Yeungnam University) , Sibhghatulla Shaikh (Department of Medical Biotechnology, Yeungnam University) , Jeong Ho Lim (Department of Medical Biotechnology, Yeungnam University) , Shahid Ali (Department of Medical Biotechnology, Yeungnam University) , Sung Soo Han (Research Institute of Cell Culture, Yeungnam University) , Sun Jin Hur (Department of Animal Science and Technology, Chung-Ang University) , Jung Hoon Sohn (Synthetic Biology and Bioengineering Research Center, Korea Research Institute of Bioscience and Biotechnology (KRIBB)) , Eun Ju Lee (Department of Medical Biotechnology, Yeungnam University) , Inho Choi (Department of Medical Biotechnology, Yeungnam University)
Cultured meat is a potential sustainable food generated by the in vitro myogenesis of muscle satellite (stem) cells (MSCs). The self-renewal and differentiation properties of MSCs are of primary interest for cultured meat production. MSC proliferation and differentiation are influenced by a variety ...
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