Skip to content
UT Oriental
  • Inicio
  • Soporte Técnico

UT Oriental
  • Inicio
  • Soporte Técnico

Comparative analysis of cultivated meat cell sources and cell type usage across species: Functional roles and engineering potential

Leave a Comment / Procesos Alimentarios / By admin
Bookmark (0)
Please login to bookmark Close

Publication date: March 2026

Source: Trends in Food Science & Technology, Volume 169

Author(s): Quentin Muller, Michiya Matsusaki

​Publication date: March 2026Source: Trends in Food Science & Technology, Volume 169Author(s): Quentin Muller, Michiya Matsusaki Read More

Related posts:

Default ThumbnailRosemary essential oil: Bridging the gap from animal husbandry to functional foods and therapeutics Default ThumbnailHen egg white lysozyme as a functional building block: structural features, assembly behavior, and emerging food applications Default ThumbnailpH-Responsive fluorescent hydrogels for food anticounterfeiting, freshness monitoring and preservation: Mechanisms, fabrication strategies, and emerging applications Default ThumbnailRecent advances in micro/mesoporous nanocomposites for electrochemical detection of food contaminants: synthesis, physicochemical properties, and applications Default ThumbnailStructural deviations between native and precision fermentation-derived food proteins: Techno-functionality and structure formation strategies Default ThumbnailA review on advancing sustainable vegan meat alternatives through scalable production of plant-based smart proteins
← Previous Post
Next Post →

Continuar buscando...

Nueva Información Actualizada

    © 2026 UT Oriental | Powered by UT Oriental

    Aviso importante: Por motivos de actualización administrativa y renovación de licencias, el servicio de esta biblioteca entrará en pausa próximamente.