Mellor, C.; Embling, R.; Neilson, L.; Randall, T.; Wakeham, C.; Lee, M.D.; Wilkinson, L.L.
Consumer Knowledge and Acceptance of “Algae” as a Protein Alternative: A UK-Based Qualitative Study. Foods 2022, 11, 1703.
https://doi.org/10.3390/foods11121703
AMA Style
Mellor C, Embling R, Neilson L, Randall T, Wakeham C, Lee MD, Wilkinson LL.
Consumer Knowledge and Acceptance of “Algae” as a Protein Alternative: A UK-Based Qualitative Study. Foods. 2022; 11(12):1703.
https://doi.org/10.3390/foods11121703
Chicago/Turabian Style
Mellor, Chloe, Rochelle Embling, Louise Neilson, Tennessee Randall, Chloe Wakeham, Michelle D. Lee, and Laura L. Wilkinson.
2022. "Consumer Knowledge and Acceptance of “Algae” as a Protein Alternative: A UK-Based Qualitative Study" Foods 11, no. 12: 1703.
https://doi.org/10.3390/foods11121703
APA Style
Mellor, C., Embling, R., Neilson, L., Randall, T., Wakeham, C., Lee, M. D., & Wilkinson, L. L.
(2022). Consumer Knowledge and Acceptance of “Algae” as a Protein Alternative: A UK-Based Qualitative Study. Foods, 11(12), 1703.
https://doi.org/10.3390/foods11121703