Conventional and emerging pre-treatments for plant protein fermentation: prospects for next-generation plant-based meat analogues.
- DOI
- 10.1016/j.foodres.2026.120007
- Published
- 2026 Oct 31
- Container
- Food research international (Ottawa, Ont.)
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2026.120007,
title = {Conventional and emerging pre-treatments for plant protein fermentation: prospects for next-generation plant-based meat analogues.},
author = {Sharma V and Hamill RM and Cabral EM and Burgess CM and Barry-Ryan C},
year = {2026},
journal = {Food research international (Ottawa, Ont.)},
doi = {10.1016/j.foodres.2026.120007},
url = {https://doi.org/10.1016/j.foodres.2026.120007}
}RIS
TY - JOUR TI - Conventional and emerging pre-treatments for plant protein fermentation: prospects for next-generation plant-based meat analogues. AU - Sharma V AU - Hamill RM AU - Cabral EM AU - Burgess CM AU - Barry-Ryan C PY - 2026 JO - Food research international (Ottawa, Ont.) DO - 10.1016/j.foodres.2026.120007 UR - https://doi.org/10.1016/j.foodres.2026.120007 ER -
APA
V, S., RM, H., EM, C., CM, B., & C, B. (2026). Conventional and emerging pre-treatments for plant protein fermentation: prospects for next-generation plant-based meat analogues.. Food research international (Ottawa, Ont.). https://doi.org/10.1016/j.foodres.2026.120007
Source records
- pubmed · retrieved 2026-09-26T21:06:22.801Z