@misc{indiciae6eedf216d284,
  title = {Safety evaluation of soy leghemoglobin protein preparation derived from Pichia pastoris, intended for use as a flavor catalyst in plant-based meat},
  author = {Fraser, R. Z. and Shitut, M. and Agrawal, P. and Mendes, O. and Klapholz, S.},
  year = {2017},
  doi = {10.1101/196766},
  url = {https://www.biorxiv.org/content/10.1101/196766v1},
  note = {Source identifier: 10.1101/196766}
}