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Nanocellulose from Nata de Coco as a Bioscaffold for Cell-Based Meat
Nanocellulose from Nata de Coco as a Bioscaffold for Cell-Based Meat
2021
Mark S. Rybchyn
Joanna M. Biazik
James C. Charlesworth
Johannes le Coutre
Keywords:
cell based
Food science
Coco
Chemistry
Nanocellulose
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