※引用元
●論文:Science of Food
Mai Furuhashi, Yuya Morimoto, Ai Shima, Futoshi Nakamura, Hiroshi Ishikawa & Shoji Takeuchi (2021) Formation of contractile 3D bovine muscle tissue for construction of millimetre-thick cultured steak https://www.nature.com/articles/s41538-021-00090-7
●プレスリリース:EurekAlert!
Meeting the meat needs of the future
https://www.eurekalert.org/pub_releases/2021-03/iois-mtm022621.php