APA (7th ed.) Citation

YN, O., DB, L., & HY, K. (2026). Mycelium-based scaffolds for cultured meat production: Characteristics and application trends. Food chemistry, 518, 149578. https://doi.org/10.1016/j.foodchem.2026.149578

Chicago Style (17th ed.) Citation

YN, Oh, Lee DB, and Kim HY. "Mycelium-based Scaffolds for Cultured Meat Production: Characteristics and Application Trends." Food Chemistry 518 (2026): 149578. https://doi.org/10.1016/j.foodchem.2026.149578.

MLA (9th ed.) Citation

YN, Oh, et al. "Mycelium-based Scaffolds for Cultured Meat Production: Characteristics and Application Trends." Food Chemistry, vol. 518, 2026, p. 149578, https://doi.org/10.1016/j.foodchem.2026.149578.