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Stig Skrivergaard

Cultured meat on a plant-based frame: Textured soy protein can now provide scafolding for bovine skeletal muscle cells to adhere to and form meat-like 3D cell cultures, thus advancing the generation of cultured meat and reducing the reliance on animal agriculture

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Bibtex

@article{10f619afe19c47e3ae08ddd32300f05e,
title = "Cultured meat on a plant-based frame: Textured soy protein can now provide scafolding for bovine skeletal muscle cells to adhere to and form meat-like 3D cell cultures, thus advancing the generation of cultured meat and reducing the reliance on animal agriculture",
author = "Young, {Jette F} and Stig Skrivergaard",
year = "2020",
month = apr,
doi = "10.1038/s43016-020-0053-6",
language = "English",
volume = "1",
pages = "195",
journal = "Nature Food",
issn = "2662-1355",
publisher = "Springer Nature",
number = "4",

}

RIS

TY - JOUR

T1 - Cultured meat on a plant-based frame

T2 - Textured soy protein can now provide scafolding for bovine skeletal muscle cells to adhere to and form meat-like 3D cell cultures, thus advancing the generation of cultured meat and reducing the reliance on animal agriculture

AU - Young, Jette F

AU - Skrivergaard, Stig

PY - 2020/4

Y1 - 2020/4

U2 - 10.1038/s43016-020-0053-6

DO - 10.1038/s43016-020-0053-6

M3 - Journal article

VL - 1

SP - 195

JO - Nature Food

JF - Nature Food

SN - 2662-1355

IS - 4

ER -