Food ingredients and food made with plant cell and tissue cultures: State‐of‐the art and future trends
Author:
Affiliation:
1. Institute of Chemistry and Biotechnology Zurich University of Applied Sciences (ZHAW) Wadenswil Switzerland
2. Natural Ingredient Development (NID), Givaudan Kemptthal Switzerland
Publisher
Wiley
Subject
Bioengineering,Environmental Engineering,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/elsc.202000077
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