Chemical and Microbiological Hazards Arising from New Plant-Based Foods, Including Precision Fermentation-Produced Food Ingredients.
- DOI
- 10.1146/annurev-food-111523-122059
- Published
- 2025-01-02
- Container
- Annu Rev Food Sci Technol
- Publisher
- Not recorded
- Open access
- no
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Cite this work
BibTeX
@article{allodium:10.1146/annurev-food-111523-122059,
title = {Chemical and Microbiological Hazards Arising from New Plant-Based Foods, Including Precision Fermentation-Produced Food Ingredients.},
author = {Jin J and den Besten HMW and Rietjens IMCM and Widjaja-van den Ende F.},
year = {2025},
journal = {Annu Rev Food Sci Technol},
doi = {10.1146/annurev-food-111523-122059},
url = {https://doi.org/10.1146/annurev-food-111523-122059}
}RIS
TY - JOUR TI - Chemical and Microbiological Hazards Arising from New Plant-Based Foods, Including Precision Fermentation-Produced Food Ingredients. AU - Jin J AU - den Besten HMW AU - Rietjens IMCM AU - Widjaja-van den Ende F. PY - 2025 JO - Annu Rev Food Sci Technol DO - 10.1146/annurev-food-111523-122059 UR - https://doi.org/10.1146/annurev-food-111523-122059 ER -
APA
J, J., HMW, D. B., IMCM, R., & F., W. D. E. (2025). Chemical and Microbiological Hazards Arising from New Plant-Based Foods, Including Precision Fermentation-Produced Food Ingredients.. Annu Rev Food Sci Technol. https://doi.org/10.1146/annurev-food-111523-122059
Source records
- europe-pmc · retrieved 2026-09-26T23:43:27.402Z