Nutritional, Functional, and Safety Aspects of Single-Cell Protein Produced via Microbial Fermentation From Fruit-Processing Waste: A Comprehensive Review.
- DOI
- 10.1111/1541-4337.70464
- Published
- 2026 May
- Container
- Comprehensive reviews in food science and food safety
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1111/1541-4337.70464,
title = {Nutritional, Functional, and Safety Aspects of Single-Cell Protein Produced via Microbial Fermentation From Fruit-Processing Waste: A Comprehensive Review.},
author = {Ayele G and Admassu H and Mosisa G and Desalegn A and Abeje M},
year = {2026},
journal = {Comprehensive reviews in food science and food safety},
doi = {10.1111/1541-4337.70464},
url = {https://doi.org/10.1111/1541-4337.70464}
}RIS
TY - JOUR TI - Nutritional, Functional, and Safety Aspects of Single-Cell Protein Produced via Microbial Fermentation From Fruit-Processing Waste: A Comprehensive Review. AU - Ayele G AU - Admassu H AU - Mosisa G AU - Desalegn A AU - Abeje M PY - 2026 JO - Comprehensive reviews in food science and food safety DO - 10.1111/1541-4337.70464 UR - https://doi.org/10.1111/1541-4337.70464 ER -
APA
G, A., H, A., G, M., A, D., & M, A. (2026). Nutritional, Functional, and Safety Aspects of Single-Cell Protein Produced via Microbial Fermentation From Fruit-Processing Waste: A Comprehensive Review.. Comprehensive reviews in food science and food safety. https://doi.org/10.1111/1541-4337.70464
Source records
- pubmed · retrieved 2026-09-25T11:43:40.202Z