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ajoaa-5624	doi.org	https://doi.org/10.1016/s2212-5671(15)00282-8
ajoaa-5624	doi.org	https://doi.org/10.1051/bioconf/20224204008
ajoaa-5624	doi.org	https://doi.org/10.1016/j.umkpro.2014.07.012
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ajoaa-5624	doi.org	https://doi.org/10.1016/j.heliyon.2025.e41695
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ajoaa-5624	doi.org	https://doi.org/10.1051/bioconf/20224204008
ajoaa-5624	doi.org	https://doi.org/10.1016/j.umkpro.2014.07.012
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ajoaa-5624	doi.org	https://doi.org/10.1177/02666669231225945
ajoaa-5624	doi.org	https://doi.org/10.1108/jbim-122020-0540
ajoaa-5624	doi.org	https://doi.org/10.3389/fsufs.2023.1150197
ajoaa-5624	doi.org	https://doi.org/10.1016/j.gfs.2022.100653
ajoaa-5624	doi.org	https://doi.org/10.1186/s41043-015-0022-0
ajoaa-5624	doi.org	https://doi.org/10.1016/j.afres.2023.100329
ajoaa-5624	doi.org	https://doi.org/10.1016/j.eap.2023.05.003
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ajoaa-5624	doi.org	https://doi.org/10.1515/opag-2020-0049
ajoaa-5624	doi.org	https://doi.org/10.1023/a:1011000717740
ajoaa-5624	doi.org	https://doi.org/10.1386/tmsd_00020_1
ajoaa-5624	doi.org	https://doi.org/10.1016/j.aiia.2020.04.002
ajoaa-5624	doi.org	https://doi.org/10.3389/fsufs.2024.1325898
ajoaa-5624	doi.org	https://doi.org/10.3390/foods13081226
ajoaa-5624	doi.org	https://doi.org/10.5539/ass.v11n23p1
ajoaa-5624	doi.org	https://doi.org/10.3390/su152416898
ajoaa-5624	doi.org	https://doi.org/10.1002/agr.21881
ajoaa-5624	doi.org	https://doi.org/10.1007/s13593-012-0102-0
ajoaa-5624	doi.org	https://doi.org/10.3390/su6031191
ajoaa-5624	doi.org	https://doi.org/10.3390/su15043462
ajoaa-5624	doi.org	https://doi.org/10.4236/ajibm.2015.56044
ajoaa-5624	doi.org	https://doi.org/10.1108/jbim-12-2020-0540
ajoaa-5624	doi.org	https://doi.org/10.1108/jbim-12-2020-0540
ajoaa-5624	doi.org	https://doi.org/10.3389/fsufs.2023.1150197
ajoaa-5624	doi.org	https://doi.org/10.1016/j.gfs.2022.100653
ajoaa-5624	doi.org	https://doi.org/10.1186/s41043-015-0022-0
ajoaa-5624	doi.org	https://doi.org/10.1016/j.afres.2023.100329
ajoaa-5624	doi.org	https://doi.org/10.1016/j.eap.2023.05.003
ajoaa-5624	doi.org	https://doi.org/10.1016/j.techsoc.2021.101744
ajoaa-5624	doi.org	https://doi.org/10.1016/j.procs.2022.12.368
ajoaa-5624	doi.org	https://doi.org/10.1016/j.scitotenv.2021.148539
ajoaa-5624	doi.org	https://doi.org/10.2991/mtde-19.2019.69
ajoaa-5624	doi.org	https://doi.org/10.1007/s10460-020-10161-2
ajoaa-5624	doi.org	https://doi.org/10.1515/opag-2020-0049
ajoaa-5624	doi.org	https://doi.org/10.1023/a:1011000717740
ajoaa-5624	doi.org	https://doi.org/10.1386/tmsd_00020_1
ajoaa-5624	doi.org	https://doi.org/10.1016/j.aiia.2020.04.002
ajoaa-5624	doi.org	https://doi.org/10.3389/fsufs.2024.1325898
ajoaa-5624	doi.org	https://doi.org/10.3390/foods13081226
ajoaa-5624	doi.org	https://doi.org/10.5539/ass.v11n23p1
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ajoaa-5624	doi.org	https://doi.org/10.1007/s13593-012-0102-0
ajoaa-5624	doi.org	https://doi.org/10.3390/su6031191
ajoaa-5624	doi.org	https://doi.org/10.3390/su15043462
ajoaa-5624	doi.org	https://doi.org/10.4236/ajibm.2015.56044