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논문 상세

Comparison of Soy and Pea Protein for Cultured Meat Scaffolds: Evaluating Gelation, Physical Properties, and Cell Adhesion

출판일
20240901
ISSN
(P)2636-0772 / (E)2636-0780
수록정보
권 5호 1108 ~ 1125쪽
식별자 정보
DOI10.5851/kosfa.2024.e46
KCIART003113682
이전

논문 저자

No 이름 이메일 기관
1 Do Hyun Kim - Department of Food Science and Biotechnology of Animal Resources, Konkuk University
2 Seo Gu Han - Department of Food Science and Biotechnology of Animal Resources, Konkuk University
3 Su Jin Lim - Department of Food Science and Biotechnology of Animal Resources, Konkuk University
4 Seong Joon Hong - Department of Food Science and Biotechnology of Animal Resources, Konkuk University
5 Hyuk Cheol Kwon - Department of Food Science and Biotechnology of Animal Resources, Konkuk University
6 Hyun Su Jung - Department of Food Science and Biotechnology of Animal Resources, Konkuk University
7 Sung Gu Han - Department of Food Science and Biotechnology of Animal Resources, Konkuk University