Nutritional and Functional Fortification of Cultivated Meat: A Scoping Review.

Wong CL, Liu X, Guo J, Cheli F, Giromini C

DOI: 10.3390/foods15162840
Published: 2026 Aug 14
Container: Foods (Basel, Switzerland)
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.3390/foods15162840,
  title = {Nutritional and Functional Fortification of Cultivated Meat: A Scoping Review.},
  author = {Wong CL and Liu X and Guo J and Cheli F and Giromini C},
  year = {2026},
  journal = {Foods (Basel, Switzerland)},
  doi = {10.3390/foods15162840},
  url = {https://doi.org/10.3390/foods15162840}
}

RIS

TY  - JOUR
TI  - Nutritional and Functional Fortification of Cultivated Meat: A Scoping Review.
AU  - Wong CL
AU  - Liu X
AU  - Guo J
AU  - Cheli F
AU  - Giromini C
PY  - 2026
JO  - Foods (Basel, Switzerland)
DO  - 10.3390/foods15162840
UR  - https://doi.org/10.3390/foods15162840
ER  -

APA

CL, W., X, L., J, G., F, C., & C, G. (2026). Nutritional and Functional Fortification of Cultivated Meat: A Scoping Review.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods15162840

Source records

pubmed · retrieved 2026-09-26T12:58:44.404Z