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期刊名称

food bioscience(1)

关键词

cultured meat; three-dimensional culture; scaffolds; muscle stem cell; gelatin; porous structure(1)

作者

Chen, Yichun AND Li, Chunbao AND Zhou, Guanghong AND Ding, Shijie AND Bassey, Anthony Pius(0)

机构

jiangsu acad agr sci, inst argo prod proc, nanjing 210014, peoples r china(1)
nanjing agr univ, coll food sci & technol,moa, natl ctr meat qual & safety nanjing,moe, key lab meat proc & qual control,most,key lab meat, nanjing 210095, peoples r china(1)
nanjing joes future food technol co ltd, nanjing 211225, jiangsu, peoples r china(1)

年份

2024(1)

科研产出

条件:

资源类型: 外文期刊

作者:Chen, Yichun(精确检索)

作者:Li, Chunbao(精确检索)

作者:Zhou, Guanghong(精确检索)

作者:Ding, Shijie(精确检索)

作者:Bassey, Anthony Pius(精确检索)

排序方式：

1Effect of gelatin concentration and freezing temperature on porous scaffolds for cultured meat

作者： Chen, Yichun; Li, Chunbao; Zhou, Guanghong; Ding, Shijie; Bassey, Anthony Pius; SCI

机构： Nanjing Agr Univ, Coll Food Sci & Technol,MOA, Natl Ctr Meat Qual & Safety Nanjing,MOE, Key Lab Meat Proc & Qual Control,MOST,Key Lab Meat, Nanjing 210095, Peoples R China; Nanjing Joes Future Food Technol Co Ltd, Nanjing 211225, Jiangsu, Peoples R China; Jiangsu Acad Agr Sci, Inst Argo Prod Proc, Nanjing 210014, Peoples R China;

来源：FOOD BIOSCIENCE

关键词： Cultured meat; Three-dimensional culture; Scaffolds; Muscle stem cell; Gelatin; Porous structure

年份：2024