Cite
Applications of algae to obtain healthier meat products: A critical review on nutrients, acceptability and quality.
MLA
Wang, Min, et al. “Applications of Algae to Obtain Healthier Meat Products: A Critical Review on Nutrients, Acceptability and Quality.” Critical Reviews in Food Science & Nutrition, vol. 63, no. 26, Oct. 2023, pp. 8357–74. EBSCOhost, https://doi.org/10.1080/10408398.2022.2054939.
APA
Wang, M., Zhou, J., Tavares, J., Pinto, C. A., Saraiva, J. A., Prieto, M. A., Cao, H., Xiao, J., Simal-Gandara, J., & Barba, F. J. (2023). Applications of algae to obtain healthier meat products: A critical review on nutrients, acceptability and quality. Critical Reviews in Food Science & Nutrition, 63(26), 8357–8374. https://doi.org/10.1080/10408398.2022.2054939
Chicago
Wang, Min, Jianjun Zhou, Jéssica Tavares, Carlos A. Pinto, Jorge A. Saraiva, Miguel A. Prieto, Hui Cao, Jianbo Xiao, Jesus Simal-Gandara, and Francisco J. Barba. 2023. “Applications of Algae to Obtain Healthier Meat Products: A Critical Review on Nutrients, Acceptability and Quality.” Critical Reviews in Food Science & Nutrition 63 (26): 8357–74. doi:10.1080/10408398.2022.2054939.