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Effect of l-cysteine on functional properties and fibrous structure formation of 3D-printed meat analogs from plant-based proteins

Functional PropertiesEngineeringBiochemistryNatural SciencesPlant-based ProteinsBiotechnologyBiofabricationAlternative Protein SourceProtein Engineering3D-printed Meat AnalogsMeat QualityBiomolecular Engineering