Preparation of Cell-Cultured Fish Fat via Adipogenic Transdifferentiation of

• Tác giả: Hongying Liu, Yingxin Wei, Changhu Xue, Lu Yang, Hongwei Zheng
• Ngôn ngữ: eng
• Ký hiệu phân loại: 673.735 Zirconium and tantalum
• Thông tin xuất bản: United States : Journal of agricultural and food chemistry , 2025
• Bộ sưu tập: NCBI
• ID: 722784

Tóm tắt

Cell-cultured fish fat (CCF) has the potential to enhance the flavor and texture of cell-cultured fish meat (CCM). Herein, CCF was developed through the adipogenic transdifferentiation of