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Publikováno v:
Foods, Vol 8, Iss 10, p 521 (2019)
Skeletal muscle-tissue engineering can be applied to produce cell-based meat for human consumption, but growth parameters need to be optimized for efficient production and similarity to traditional meat. The addition of heme proteins to plant-based m
Externí odkaz:
https://doaj.org/article/63f55c1a225449e3820ad1ac658525f9