Chemical and Sensory Analyses of Cultivated Pork Fat Tissue as a Flavor Enhancer for Meat Alternatives
Preprint in bioRxiv (June 2024)
The most recent citing publications are shown below. View all 39 publications that cite this research output on Dimensions.
Preprint in bioRxiv (June 2024)
Article in Nutrition Reviews (June 2023)
Article in Molecules (January 2023)