Article Information
History
- March 29, 2022.
Copyright
The copyright holder for this preprint is the author/funder, who has granted bioRxiv a license to display the preprint in perpetuity. All rights reserved. No reuse allowed without permission.
Author Information
- Takanori Kanayama#,
- Keita Tanaka#,
- Haruna Shimada,
- Koji Ichiyama,
- Sadaharu Higuchi and
- Ikko Kawashima*
- IntegriCulture, Inc., The Advanced Technology Research Laboratory, Tokyo Women’s Medical University TWIns N101, 8-1 Kawada-cho, Shinjuku-ku, Tokyo 162-8666, Tokyo, Japan
- ↵*Correspondence should be addressed to Ikko Kawashima; ikko{at}integriculture.com
↵# These authors contributed equally to this study.
Posted March 29, 2022.
Improving the Safety of Cultured Meat Using Basal Medium Prepared using Food Ingredients
