Advanced Search List
Search Keywords
Author: Hyun Su Jung
1 Articles are founded.
Comparison of Soy and Pea Protein for Cultured Meat Scaffolds: Evaluating Gelation, Physical Properties, and Cell Adhesion
Food Sci Anim Resour 2024;44(5):1108-1125.
https://doi.org/10.5851/kosfa.2024.e46
HTML
PDF
PubReader
https://doi.org/10.5851/kosfa.2024.e46