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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

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

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