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NTIS 바로가기Trends in food science & technology, v.97, 2020년, pp.443 - 450
Zhang, Guoqiang (National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University) , Zhao, Xinrui (School of Biotechnology and Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University) , Li, Xueliang (School of Biotechnology and Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University) , Du, Guocheng (School of Biotechnology and Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University) , Zhou, Jingwen (National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University) , Chen, Jian (National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University)
Abstract Background Cultured meat has emerged as a breakthrough technology for the global food industry, which was considered as a potential solution to mitigate serious environmental, sustainability, global public health, and animal welfare concerns in the near future. Although there is promise th...
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