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Challenges and possibilities for bio-manufacturing cultured meat

Trends 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 AI-Helper 아이콘AI-Helper

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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