Kumari, S.; Alam, A.N.; Hossain, M.J.; Lee, E.-Y.; Hwang, Y.-H.; Joo, S.-T.
Sensory Evaluation of Plant-Based Meat: Bridging the Gap with Animal Meat, Challenges and Future Prospects. Foods 2024, 13, 108.
https://doi.org/10.3390/foods13010108
AMA Style
Kumari S, Alam AN, Hossain MJ, Lee E-Y, Hwang Y-H, Joo S-T.
Sensory Evaluation of Plant-Based Meat: Bridging the Gap with Animal Meat, Challenges and Future Prospects. Foods. 2024; 13(1):108.
https://doi.org/10.3390/foods13010108
Chicago/Turabian Style
Kumari, Swati, Amm Nurul Alam, Md. Jakir Hossain, Eun-Yeong Lee, Young-Hwa Hwang, and Seon-Tea Joo.
2024. "Sensory Evaluation of Plant-Based Meat: Bridging the Gap with Animal Meat, Challenges and Future Prospects" Foods 13, no. 1: 108.
https://doi.org/10.3390/foods13010108
APA Style
Kumari, S., Alam, A. N., Hossain, M. J., Lee, E.-Y., Hwang, Y.-H., & Joo, S.-T.
(2024). Sensory Evaluation of Plant-Based Meat: Bridging the Gap with Animal Meat, Challenges and Future Prospects. Foods, 13(1), 108.
https://doi.org/10.3390/foods13010108
