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Biomaterials, v.280, 2022년, pp.121273 -
Yuen Jr, John S.K. (Biomedical Engineering Department, Tissue Engineering Resource Center, Tufts University) , Stout, Andrew J. (Biomedical Engineering Department, Tissue Engineering Resource Center, Tufts University) , Kawecki, N. Stephanie (Department of Bioengineering, University of California Los Angeles) , Letcher, Sophia M. (Biomedical Engineering Department, Tissue Engineering Resource Center, Tufts University) , Theodossiou, Sophia K. (Biomedical Engineering Department, Tissue Engineering Resource Center, Tufts University) , Cohen, Julian M. (W. M. Keck Science Department, Pitzer College) , Barrick, Brigid M. (Biomedical Engineering Department, Tissue Engineering Resource Center, Tufts University) , Saad, Michael K. (Biomedical Engineering Department, Tissue Engineering Resource Center, Tufts University) , Rubio, Natalie R. (Biomedical Engineering Department, Tissue Engineering Resource Center, Tufts University) , Pietropinto, Jaymie A. (Biomedical Engineering Department, Tissue Engi) , DiCindio, Hailey , Zhang, Sabrina W. , Rowat, Amy C. , Kaplan, David L.
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Abstract With rising global demand for food proteins and significant environmental impact associated with conventional animal agriculture, it is important to develop sustainable alternatives to supplement existing meat production. Since fat is an important contributor to meat flavor, recapitulating...
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