From filets to fibers: Revealing the structural complexity of whole-cut chicken breast alternatives

LWT 2026 Open access

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Authors: Nienke van Seventer, Nicolas Abello, Filip Oosterlinck, Jaap Nijsse

DOI: 10.1016/j.lwt.2026.119077

Cited by: 2

References: 34

Fields of Study & Subjects

Animal Nutrition and Physiology Silk-based biomaterials and applications Skin and Cellular Biology Research

References 34