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Author: Su Jin Lim

1 Articles are founded.

Comparison of Soy and Pea Protein for Cultured Meat Scaffolds: Evaluating Gelation, Physical Properties, and Cell Adhesion
Do Hyun Kim, Seo Gu Han, Su Jin Lim, Seong Joon Hong, Hyuk Cheol Kwon, Hyun Su Jung, Sung Gu Han
Food Sci Anim Resour 2024;44(5):1108-1125.
https://doi.org/10.5851/kosfa.2024.e46
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