Hybrid meat for flexitarian consumers: technological advancements, diversity in plant proteins and consumer preferences

Prabhjot Kaur, Rimalpreet Kaur, Sameer Sharma, Sukhpreet Kaur

Open source

DOI: 10.1080/10408398.2025.2564890
Published: 2025-09-29
Container: Critical Reviews in Food Science and Nutrition
Publisher: Informa UK Limited
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1080/10408398.2025.2564890,
  title = {Hybrid meat for flexitarian consumers: technological advancements, diversity in plant proteins and consumer preferences},
  author = {Prabhjot Kaur and Rimalpreet Kaur and Sameer Sharma and Sukhpreet Kaur},
  year = {2025},
  journal = {Critical Reviews in Food Science and Nutrition},
  doi = {10.1080/10408398.2025.2564890},
  url = {https://doi.org/10.1080/10408398.2025.2564890}
}

RIS

TY  - JOUR
TI  - Hybrid meat for flexitarian consumers: technological advancements, diversity in plant proteins and consumer preferences
AU  - Prabhjot Kaur
AU  - Rimalpreet Kaur
AU  - Sameer Sharma
AU  - Sukhpreet Kaur
PY  - 2025
JO  - Critical Reviews in Food Science and Nutrition
DO  - 10.1080/10408398.2025.2564890
UR  - https://doi.org/10.1080/10408398.2025.2564890
ER  -

APA

Kaur, P., Kaur, R., Sharma, S., & Kaur, S. (2025). Hybrid meat for flexitarian consumers: technological advancements, diversity in plant proteins and consumer preferences. Critical Reviews in Food Science and Nutrition. https://doi.org/10.1080/10408398.2025.2564890

Source records

crossref · retrieved 2026-09-26T05:11:27.616Z