Characterization of plant-based meat alternatives blended with anthocyanins, chlorophyll, and various edible natural pigments-Reference-Cited by-同舟云学术

Characterization of plant-based meat alternatives blended with anthocyanins, chlorophyll, and various edible natural pigments

Author:

Bakhsh Allah¹,Cho Changjun¹,Baritugo Kei Anne¹,Kim Bosung¹,Ullah Qamar²,Rahman Attaur³,Park Sungkwon¹

Affiliation:

1. Department of Food Science and Biotechnology, College of Life Science, Sejong University, Seoul, Korea

2. Livestock and Dairy Development Department (Research), Khyber Pakhtunkhwa, Peshawar, Pakistan

3. Department of Medicine and Therapeutics, Faculty of Medicine, The Chinese University of Hong Kong, Hong Kong, China

Funder

Cooperative Research Program for Agriculture Science & Technology Development,Rural Development Administration, Republic of Korea

Publisher

Informa UK Limited

Subject

Food Science

Link

Reference72 articles.

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