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

作者：Yi‐Chun Chen, Shijie Ding, Anthony Pius Bassey, Chunbao Li, Guanghong Zhou · 发表于：Food Bioscience · 年份：2024 · DOI：10.1016/j.fbio.2024.104343 · 被引用次数：17 · 研究领域：Additive Manufacturing and 3D Printing Technologies、Meat and Animal Product Quality、Collagen: Extraction and Characterization