Production of green-natural and “authentic” cultured meat based on proanthocyanidins-dialdehyde chitosan-collagen ternary hybrid edible scaffolds
Yafang Wang, Zhihao Zhong, Noshaba Munawar, Ruiqi Wang, Linsen Zan, Jie Zhu
Topics & Concepts
Food scienceProcessed meatChitosanChemistryProanthocyanidinScaffoldBiochemistryAntioxidantPolyphenolComputer scienceDatabaseAgriculture Sustainability and Environmental ImpactMeat and Animal Product QualityFood Waste Reduction and Sustainability