Fig. 4: Preparation procedures and summary table of decellularized and autoclaved vegetable scaffolds.
From: Growing meat on autoclaved vegetables with biomimetic stiffness and micro-patterns
a General procedures to fabricate decellularized plant scaffolds. b General procedures for autoclaved Chinese chives and loofah (b (i)), and for Shiitake mushroom with an optional dopamine coating step (b (ii)). c Summary table comparing key attributes of decellularized and autoclaved vegetable scaffolds.
