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A holistic approach toward development of plant-based meat alternatives through incorporation of novel microalgae-based ingredients.
Bakhsh, Allah; Park, Juhee; Baritugo, Kei Anne; Kim, Bosung; Sil Moon, Sung; Rahman, Attaur; Park, Sungkwon.
Affiliation
  • Bakhsh A; Department of Food Science and Biotechnology, College of Life Science, Sejong University, Seoul, Republic of Korea.
  • Park J; Department of Food Science and Biotechnology, College of Life Science, Sejong University, Seoul, Republic of Korea.
  • Baritugo KA; Department of Food Science and Biotechnology, College of Life Science, Sejong University, Seoul, Republic of Korea.
  • Kim B; Department of Food Science and Biotechnology, College of Life Science, Sejong University, Seoul, Republic of Korea.
  • Sil Moon S; Healthy Food Technology, Sunjin Co., Ltd., Icheon, Republic of Korea.
  • Rahman A; Department of Medicine and Therapeutics, Faculty of Medicine, The Chinese University of Hong Kong, Hong Kong, Hong Kong SAR, China.
  • Park S; Department of Food Science and Biotechnology, College of Life Science, Sejong University, Seoul, Republic of Korea.
Front Nutr ; 10: 1110613, 2023.
Article in En | MEDLINE | ID: mdl-37229478
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Front Nutr Year: 2023 Document type: Article Country of publication:
Fulltext
Add to My VHL
Print
XML
PubMed Links
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Front Nutr Year: 2023 Document type: Article Country of publication: