Leveraging microalgae as a sustainable ingredient for meat analogues
- DOI
- 10.1016/j.foodchem.2024.139360
- Published
- 2024-08
- Container
- Food Chemistry
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2024.139360,
title = {Leveraging microalgae as a sustainable ingredient for meat analogues},
author = {Jiangyu Zhu and Xue Xiao and Weihua Du and Yifei Cai and Zhengfei Yang and Yongqi Yin and Minato Wakisaka and Jiangxin Wang and Zixin Zhou and Dongqin Liu and Weiming Fang},
year = {2024},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2024.139360},
url = {https://doi.org/10.1016/j.foodchem.2024.139360}
}RIS
TY - JOUR TI - Leveraging microalgae as a sustainable ingredient for meat analogues AU - Jiangyu Zhu AU - Xue Xiao AU - Weihua Du AU - Yifei Cai AU - Zhengfei Yang AU - Yongqi Yin AU - Minato Wakisaka AU - Jiangxin Wang AU - Zixin Zhou AU - Dongqin Liu AU - Weiming Fang PY - 2024 JO - Food Chemistry DO - 10.1016/j.foodchem.2024.139360 UR - https://doi.org/10.1016/j.foodchem.2024.139360 ER -
APA
Zhu, J., Xiao, X., Du, W., Cai, Y., Yang, Z., Yin, Y., Wakisaka, M., Wang, J., Zhou, Z., Liu, D., & Fang, W. (2024). Leveraging microalgae as a sustainable ingredient for meat analogues. Food Chemistry. https://doi.org/10.1016/j.foodchem.2024.139360
Source records
- crossref · retrieved 2026-09-27T05:10:27.301Z