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NTIS 바로가기Scientific reports, v.12, 2022년, pp.827 -
Jang, Mi (Department of Biotechnology and Food Science, Norwegian University of Science and Technology, Hogskoleringen 1, 7491 Trondheim, Norway) , Scheffold, Jana (Department of Biotechnology and Food Science, Norwegian University of Science and Technology, Hogskoleringen 1, 7491 Trondheim, Norway) , Røst, Lisa Marie (Department of Biotechnology and Food Science, Norwegian University of Science and Technology, Hogskoleringen 1, 7491 Trondheim, Norway) , Cheon, Hyejeong (PoreLab, Department of Physics, Norwegian University of Science and Technology, Hogskoleringen 1, 7491 Trondheim, Norway) , Bruheim, Per (Department of Biotechnology and Food Science, Norwegian University of Science and Technology, Hogskoleringen 1, 7491 Trondheim, Norway)
In vitro skeletal muscle cell production is emerging in the field of artificial lab-grown meat as alternative future food. Currently, there is an urgent paradigm shift towards a serum replacement culture system. Surprisingly, little is known about the impact of serum-free culture on skeletal muscle ...
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