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Author: Su Jin Lim
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 [published online ahead of print: Jun 21, 2024]
https://doi.org/10.5851/kosfa.2024.e46
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https://doi.org/10.5851/kosfa.2024.e46