An Overview of Recent Progress in Cultured Meat: Focusing on Technology, Quality Properties, Safety, Industrialization, and Public Acceptance

作者：Yunting Xie, Linlin Cai, Shijie Ding, Chong Wang, Jie Wang, Isaiah Henry Ibeogu, Chunbao Li, Guanghong Zhou · 发表于：Journal of Nutrition · 年份：2025 · DOI：10.1016/j.tjnut.2025.01.010 · 被引用次数：19 · 研究领域：Agriculture Sustainability and Environmental Impact、Meat and Animal Product Quality、Food Waste Reduction and Sustainability