Cost-effective production of meaty aroma from porcine cells for hybrid cultivated meat
- DOI
- 10.1016/j.foodchem.2025.142946
- Published
- 2025-05
- Container
- Food Chemistry
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2025.142946,
title = {Cost-effective production of meaty aroma from porcine cells for hybrid cultivated meat},
author = {Hanzhang Zhou and Larry Sai Weng Loo and Francesca Yi Teng Ong and Xuanming Lou and Jiahao Wang and Matthew Khine Myint and Aaron Thong and Deborah Chwee San Seow and Mario Wibowo and Shengyong Ng and Yunbo Lv and Leng Gek Kwang and Rachel Z. Bennie and Kuin Tian Pang and Renwick C.J. Dobson and Laura J. Domigan and Yoganathan Kanagasundaram and Hanry Yu},
year = {2025},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2025.142946},
url = {https://doi.org/10.1016/j.foodchem.2025.142946}
}RIS
TY - JOUR TI - Cost-effective production of meaty aroma from porcine cells for hybrid cultivated meat AU - Hanzhang Zhou AU - Larry Sai Weng Loo AU - Francesca Yi Teng Ong AU - Xuanming Lou AU - Jiahao Wang AU - Matthew Khine Myint AU - Aaron Thong AU - Deborah Chwee San Seow AU - Mario Wibowo AU - Shengyong Ng AU - Yunbo Lv AU - Leng Gek Kwang AU - Rachel Z. Bennie AU - Kuin Tian Pang AU - Renwick C.J. Dobson AU - Laura J. Domigan AU - Yoganathan Kanagasundaram AU - Hanry Yu PY - 2025 JO - Food Chemistry DO - 10.1016/j.foodchem.2025.142946 UR - https://doi.org/10.1016/j.foodchem.2025.142946 ER -
APA
Zhou, H., Loo, L. S. W., Ong, F. Y. T., Lou, X., Wang, J., Myint, M. K., Thong, A., Seow, D. C. S., Wibowo, M., Ng, S., Lv, Y., Kwang, L. G., Bennie, R. Z., Pang, K. T., Dobson, R. C., Domigan, L. J., Kanagasundaram, Y., & Yu, H. (2025). Cost-effective production of meaty aroma from porcine cells for hybrid cultivated meat. Food Chemistry. https://doi.org/10.1016/j.foodchem.2025.142946
Source records
- crossref · retrieved 2026-09-27T06:26:36.561Z