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Safety evaluation of soy leghemoglobin protein preparation derived from Pichia pastoris, intended for use as a flavor catalyst in plant-based meat
Rachel Z. Fraser, Mithila Shitut, Puja Agrawal, Odete Mendes, Sue Klapholz
doi: https://doi.org/10.1101/196766
Rachel Z. Fraser
1Impossible Foods Inc., 525 Chesapeake Drive, Redwood City, CA, 94063, USA
Mithila Shitut
2Product Safety Labs, 2394 County Road 130, Dayton, NJ 08810, USA
Puja Agrawal
1Impossible Foods Inc., 525 Chesapeake Drive, Redwood City, CA, 94063, USA
Odete Mendes
2Product Safety Labs, 2394 County Road 130, Dayton, NJ 08810, USA
Sue Klapholz
1Impossible Foods Inc., 525 Chesapeake Drive, Redwood City, CA, 94063, USA
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Posted October 01, 2017.
Safety evaluation of soy leghemoglobin protein preparation derived from Pichia pastoris, intended for use as a flavor catalyst in plant-based meat
Rachel Z. Fraser, Mithila Shitut, Puja Agrawal, Odete Mendes, Sue Klapholz
bioRxiv 196766; doi: https://doi.org/10.1101/196766
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