Kyoto’s CiRA and MicroBiopharm Japan discover Actinomyces metabolites which reduce amyloid-ß (Aß) formation in-vitro, relation to gut microbiota inferred
https://bio.nikkeibp.co.jp/atcl/news/p1/22/04/04/09336/
Nissin reports on Japan’s first cultured steak meat with original flavor and texture
[et_pb_section fb_built=”1″ theme_builder_area=”post_content” _builder_version=”4.16.1″ _module_preset=”default”][et_pb_row _builder_version=”4.16.1″ _module_preset=”default” theme_builder_area=”post_content”][et_pb_column _builder_version=”4.16.1″ _module_preset=”default” type=”4_4″ theme_builder_area=”post_content”][et_pb_text _builder_version=”4.16.1″ _module_preset=”default” theme_builder_area=”post_content” hover_enabled=”0″ sticky_enabled=”0″] Nissin reports on Japan’s first cultured steak meat with original flavor and texture [/et_pb_text][/et_pb_column][/et_pb_row][et_pb_row _builder_version=”4.16.1″ _module_preset=”default” theme_builder_area=”post_content”][et_pb_column _builder_version=”4.16.1″ _module_preset=”default” type=”4_4″ theme_builder_area=”post_content”][et_pb_image src=”https://window-to-japan.eu/wp-content/uploads/2022/04/Nissin-reports-on-Japans-first-cultured-steak-meat-with-original-flavor-and-texture.png” _builder_version=”4.16.1″ _module_preset=”default” theme_builder_area=”post_content” alt=”Nissin reports on Japan’s first cultured steak meat with original flavor and texture” […]