@misc{indiciae317037035a56,
  title = {Meat the Fat: From High Lipid Content to Nutritional Enhancement to Reconstruct Wagyu Fat with Tunable Rheology and Organoleptic Fidelity for Cultivated Meat},
  author = {Louis, F. and Cizeron, A. and Furuhashi, M. and Takeuchi, S. and Nojima, T. and Kitano, S. and Matsusaki, M.},
  year = {2025},
  doi = {10.64898/2025.12.08.692892},
  url = {https://www.biorxiv.org/content/10.64898/2025.12.08.692892v1},
  note = {Source identifier: 10.64898/2025.12.08.692892}
}