Yichun Chen, Shijie Ding, A. Bassey, Chunbao Li, Guanghong Zhou
{"title":"Effect of gelatin concentration and freezing temperature on porous scaffolds for cultured meat","authors":"Yichun Chen, Shijie Ding, A. Bassey, Chunbao Li, Guanghong Zhou","doi":"10.1016/j.fbio.2024.104343","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":502484,"journal":{"name":"Food Bioscience","volume":"30 12","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2024-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Bioscience","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1016/j.fbio.2024.104343","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}