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

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaperJournal articleResearch

Original languageEnglish
JournalNature Food
Volume1
Issue4
Pages (from-to)195
Number of pages1
ISSN2662-1355
DOIs
Publication statusPublished - Apr 2020

See relations at Aarhus University Citationformats

ID: 185239571