培養肉の「味成分」は熟成で増加――分化と熟成がもたらす遊離アミノ酸変化を解明し、味制御へ―― (IMAGE)

Institute of Industrial Science, The University of Tokyo

培養肉の「味成分」は熟成で増加――分化と熟成がもたらす遊離アミノ酸変化を解明し、味制御へ――

Caption

分化の過程と熟成の過程では、タンパク質と遊離アミノ酸量は逆の挙動を示す

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東京大学 生産技術研究所

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