Fatty acid composition of ground-beef products and their plant-based meat substitutes available in Hungary.

Koczka V, Marosvölgyi T, Szabó Z, Dergez T, Szabó É

DOI: 10.3389/fnut.2026.1732327
Published: 2026
Container: Frontiers in nutrition
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.3389/fnut.2026.1732327,
  title = {Fatty acid composition of ground-beef products and their plant-based meat substitutes available in Hungary.},
  author = {Koczka V and Marosvölgyi T and Szabó Z and Dergez T and Szabó É},
  year = {2026},
  journal = {Frontiers in nutrition},
  doi = {10.3389/fnut.2026.1732327},
  url = {https://doi.org/10.3389/fnut.2026.1732327}
}

RIS

TY  - JOUR
TI  - Fatty acid composition of ground-beef products and their plant-based meat substitutes available in Hungary.
AU  - Koczka V
AU  - Marosvölgyi T
AU  - Szabó Z
AU  - Dergez T
AU  - Szabó É
PY  - 2026
JO  - Frontiers in nutrition
DO  - 10.3389/fnut.2026.1732327
UR  - https://doi.org/10.3389/fnut.2026.1732327
ER  -

APA

V, K., T, M., Z, S., T, D., & É, S. (2026). Fatty acid composition of ground-beef products and their plant-based meat substitutes available in Hungary.. Frontiers in nutrition. https://doi.org/10.3389/fnut.2026.1732327

Source records

pubmed · retrieved 2026-09-26T03:43:52.130Z