@misc{indiciaef11d4b07b144,
  title = {Chemical and Sensory Analyses of Cultivated Pork Fat Tissue as a Flavor Enhancer for Meat Alternatives},
  author = {Lew, E. T. and Yuen, J. S. K. and Zhang, K. L. and Fuller, K. and Frost, S. C. and Kaplan, D. L.},
  year = {2024},
  doi = {10.1101/2024.05.31.596657},
  url = {https://www.biorxiv.org/content/10.1101/2024.05.31.596657v1},
  note = {Source identifier: 10.1101/2024.05.31.596657}
}