环保汉堡：细胞培养肉能否提高肉类产品的环境可持续性？
The eco-friendly burger: Could cultured meat improve the environmental sustainability of meat products?
机构信息
Department of Agricultural Sciences and Helsinki Institute of Sustainability Science (HELSUS) University of Helsinki, Helsinki, Finland.
出版信息
EMBO Rep. 2019 Jan;20(1). doi: 10.15252/embr.201847395. Epub 2018 Dec 14.
Abstract
Cultured meat, produced from stem cells, could address the growing demand for meat and fish products. But the technology is not ripe enough to become a sustainable alternative to livestock. [Image: see text]
摘要
从干细胞中培养出来的人造肉，可以满足人们对肉类和鱼类产品日益增长的需求。但这项技术还不够成熟，无法成为家畜的可持续替代品。[图片：见文内]
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