LIU, Xiang. The Attributes Influence Organic Properties of Cultivated Meat and Some Improving Strategies. MedScien, [S. l.], v. 3, n. 6, p. 6132, 2025. DOI: 10.61173/qtrgch82. Disponível em: https://ms.deanfrancis.press/article/view/688. Acesso em: 23 oct. 2026.