View in EDS

Mycelium-based scaffolds for cultured meat production: Characteristics and application trends.

Saved in:
Bibliographic Details
Title: Mycelium-based scaffolds for cultured meat production: Characteristics and application trends.
Authors: Oh YN; Department of Animal Resources Science, Kongju National University, Yesan 32439, Republic of Korea., Lee DB; School of Languages and Cultures, The University of Queensland, Brisbane 4072, Australia., Kim HY; Department of Animal Resources Science, Kongju National University, Yesan 32439, Republic of Korea; Resources Science Research Institute, Yesan 32439, Republic of Korea. Electronic address: kimhy@kongju.ac.kr.
Source: Food chemistry [Food Chem] 2026 Jul 30; Vol. 518, pp. 149578. Date of Electronic Publication: 2026 May 10.
Publication Type: Journal Article; Review
Journal Info: Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE
Database: MEDLINE Ultimate
FullText Text:
  Availability: 0
Header DbId: mdl
DbLabel: MEDLINE Ultimate
An: 42119427
AccessLevel: 2
PubType: Academic Journal
PubTypeId: academicJournal
PreciseRelevancyScore: 0
IllustrationInfo
Items – Name: Title
  Label: Title
  Group: Ti
  Data: Mycelium-based scaffolds for cultured meat production: Characteristics and application trends.
– Name: Author
  Label: Authors
  Group: Au
  Data: <searchLink fieldCode="AU" term="%22Oh+YN%22">Oh YN</searchLink>; Department of Animal Resources Science, Kongju National University, Yesan 32439, Republic of Korea.<br /><searchLink fieldCode="AU" term="%22Lee+DB%22">Lee DB</searchLink>; School of Languages and Cultures, The University of Queensland, Brisbane 4072, Australia.<br /><searchLink fieldCode="AU" term="%22Kim+HY%22">Kim HY</searchLink>; Department of Animal Resources Science, Kongju National University, Yesan 32439, Republic of Korea; Resources Science Research Institute, Yesan 32439, Republic of Korea. Electronic address: kimhy@kongju.ac.kr.
– Name: TitleSource
  Label: Source
  Group: Src
  Data: <searchLink fieldCode="JN" term="%227702639%22">Food chemistry</searchLink> [Food Chem] 2026 Jul 30; Vol. 518, pp. 149578. <i>Date of Electronic Publication: </i>2026 May 10.
– Name: TypePub
  Label: Publication Type
  Group: TypPub
  Data: Journal Article; Review
– Name: TitleSource
  Label: Journal Info
  Group: Src
  Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22Elsevier+Applied+Science+Publishers%22">Elsevier Applied Science Publishers </searchLink><i>Country of Publication: </i>England <i>NLM ID: </i>7702639 <i>Publication Model: </i>Print-Electronic <i>Cited Medium: </i>Internet <i>ISSN: </i>1873-7072 (Electronic) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2203088146%22">03088146 </searchLink><i>NLM ISO Abbreviation: </i>Food Chem <i>Subsets: </i>MEDLINE
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=mdl&AN=42119427
RecordInfo BibRecord:
  BibEntity:
    Identifiers:
      – Type: doi
        Value: 10.1016/j.foodchem.2026.149578
    Languages:
      – Code: eng
        Text: English
    PhysicalDescription:
      Pagination:
        StartPage: 149578
    Titles:
      – TitleFull: Mycelium-based scaffolds for cultured meat production: Characteristics and application trends.
        Type: main
  BibRelationships:
    HasContributorRelationships:
      – PersonEntity:
          Name:
            NameFull: Oh YN
      – PersonEntity:
          Name:
            NameFull: Lee DB
      – PersonEntity:
          Name:
            NameFull: Kim HY
    IsPartOfRelationships:
      – BibEntity:
          Dates:
            – D: 30
              M: 07
              Text: 2026 Jul 30
              Type: published
              Y: 2026
          Identifiers:
            – Type: issn-electronic
              Value: 1873-7072
          Numbering:
            – Type: volume
              Value: 518
          Titles:
            – TitleFull: Food chemistry
              Type: main
ResultId 1