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Evaluation of the effect of smooth muscle cells on the quality of cultured meat in a model for cultured meat

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Decolorization and detoxication of plant-based proteins using hydrogen peroxide and catalase

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Processes for Obtaining Plant-Based Dairy and Meat Substitutes

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Bridging the gap between the science of cultured meat and public perceptions

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Cultured meat: Processing, packaging, shelf life, and consumer acceptance

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Prospective life cycle assessment of a bioprocess design for cultured meat production in hollow fiber bioreactors

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Bioengineering Outlook on Cultivated Meat Production

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Information, attitudes, and consumer evaluations of cultivated meat

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