『栄養と料理』2025年10月号　「栄養Watch」参考文献一覧

参考文献一覧

参考文献

(１)Bakhsh A, et al.: Cell-Based Meat Safety and Regulatory Approaches: A Comprehensive Review. Food Sci Anim Resour. 45(1):145-164 (2025)

(２)Juhrich LC, et al.: Nutritional and Sensory Properties of Meat Analogues: A Current Overview and Future Considerations. J Agric Food Chem. 73(4):2236-2248 (2025)

(３)Hong TK, et al.: Current issues and technical advances in cultured meat production: A review. Food Sci Anim Resor. 41(3):355-372 (2021)

(４)Bryant CJ.: Culture, meat and cultured meat. J Anim Sci. 98(8):skaa172 (2020)

(５)Naraoka Y, et al.: Quality Control of Stem Cell-Based Cultured Meat According to Specific Differentiation Abilities. Cells. 13(2):135 (2024)

(６)Ikeda D, et al.: Development of a novel Japanese eel myoblast cell line for application in cultured meat production. Biochem Biophys Res Commun. 734:150784 (2024)