Lanzoni, D.; Manuguerra, S.; Arena, R.; Santulli, A.; Marchetti, L.; Messina, C.M.; Giromini, C.
Valorization of Hemp, Shrimp and Blue Crab Co-Products as Novel Culture Media Ingredients to Improve Protein Quality and Antioxidant Capacity of Cultured Meat in Cell-Based Food Applications. Foods 2026, 15, 352.
https://doi.org/10.3390/foods15020352
AMA Style
Lanzoni D, Manuguerra S, Arena R, Santulli A, Marchetti L, Messina CM, Giromini C.
Valorization of Hemp, Shrimp and Blue Crab Co-Products as Novel Culture Media Ingredients to Improve Protein Quality and Antioxidant Capacity of Cultured Meat in Cell-Based Food Applications. Foods. 2026; 15(2):352.
https://doi.org/10.3390/foods15020352
Chicago/Turabian Style
Lanzoni, Davide, Simona Manuguerra, Rosaria Arena, Andrea Santulli, Luca Marchetti, Concetta Maria Messina, and Carlotta Giromini.
2026. "Valorization of Hemp, Shrimp and Blue Crab Co-Products as Novel Culture Media Ingredients to Improve Protein Quality and Antioxidant Capacity of Cultured Meat in Cell-Based Food Applications" Foods 15, no. 2: 352.
https://doi.org/10.3390/foods15020352
APA Style
Lanzoni, D., Manuguerra, S., Arena, R., Santulli, A., Marchetti, L., Messina, C. M., & Giromini, C.
(2026). Valorization of Hemp, Shrimp and Blue Crab Co-Products as Novel Culture Media Ingredients to Improve Protein Quality and Antioxidant Capacity of Cultured Meat in Cell-Based Food Applications. Foods, 15(2), 352.
https://doi.org/10.3390/foods15020352
