Utilization of Fermentation Process for the Production of Novel Plant‐Based Meat Analogs: A Review of Microorganisms, Processing, and Regulations
- DOI
- 10.1111/1541-4337.70470
- Published
- 2026-04-13
- Container
- Comprehensive Reviews in Food Science and Food Safety
- Publisher
- Wiley
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1111/1541-4337.70470,
title = {Utilization of Fermentation Process for the Production of Novel Plant‐Based Meat Analogs: A Review of Microorganisms, Processing, and Regulations},
author = {Fatma Beyza Özpınar and Sevda Dere and Serdar Altunay and Osman Sagdic and Enes Dertli},
year = {2026},
journal = {Comprehensive Reviews in Food Science and Food Safety},
doi = {10.1111/1541-4337.70470},
url = {https://doi.org/10.1111/1541-4337.70470}
}RIS
TY - JOUR TI - Utilization of Fermentation Process for the Production of Novel Plant‐Based Meat Analogs: A Review of Microorganisms, Processing, and Regulations AU - Fatma Beyza Özpınar AU - Sevda Dere AU - Serdar Altunay AU - Osman Sagdic AU - Enes Dertli PY - 2026 JO - Comprehensive Reviews in Food Science and Food Safety DO - 10.1111/1541-4337.70470 UR - https://doi.org/10.1111/1541-4337.70470 ER -
APA
Özpınar, F. B., Dere, S., Altunay, S., Sagdic, O., & Dertli, E. (2026). Utilization of Fermentation Process for the Production of Novel Plant‐Based Meat Analogs: A Review of Microorganisms, Processing, and Regulations. Comprehensive Reviews in Food Science and Food Safety. https://doi.org/10.1111/1541-4337.70470
Source records
- crossref · retrieved 2026-09-24T23:48:51.998Z