Designing Taste in Cultivated Meat: University of Tokyo Shows How Aging and Culture Conditions Shape Flavor 2025-08-022025-06-12 by Ayumi Sato
University of Tokyo Successfully Creates Cultured Meat with Fat Measuring 5.5cm x 4cm x 1.5cm｜Aiming for Scale-Up with Top-Down Strategy Using Hollow Fibers 2025-08-022024-10-18 by Ayumi Sato
