Diversification of yeast proteins as an approach for the development of sustainable food systems.
- DOI
- 10.1016/j.foodres.2026.119959
- Published
- 2026 Oct 31
- Container
- Food research international (Ottawa, Ont.)
- Publisher
- Not recorded
- Open access
- unknown
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limited evidence Score 43/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2026.119959,
title = {Diversification of yeast proteins as an approach for the development of sustainable food systems.},
author = {Öztürk Hİ and Dere S and Denktaş B and Sağdıç O and Dertli E},
year = {2026},
journal = {Food research international (Ottawa, Ont.)},
doi = {10.1016/j.foodres.2026.119959},
url = {https://doi.org/10.1016/j.foodres.2026.119959}
}RIS
TY - JOUR TI - Diversification of yeast proteins as an approach for the development of sustainable food systems. AU - Öztürk Hİ AU - Dere S AU - Denktaş B AU - Sağdıç O AU - Dertli E PY - 2026 JO - Food research international (Ottawa, Ont.) DO - 10.1016/j.foodres.2026.119959 UR - https://doi.org/10.1016/j.foodres.2026.119959 ER -
APA
Hİ, Ö., S, D., B, D., O, S., & E, D. (2026). Diversification of yeast proteins as an approach for the development of sustainable food systems.. Food research international (Ottawa, Ont.). https://doi.org/10.1016/j.foodres.2026.119959
Source records
- pubmed · retrieved 2026-09-26T07:25:30.172Z