Characterization of plant-based meat alternatives blended with anthocyanins, chlorophyll, and various edible natural pigments

Allah Bakhsha Department of Food Science and Biotechnology, College of Life Science, Sejong University, Seoul, KoreaView further author information

Changjun Choa Department of Food Science and Biotechnology, College of Life Science, Sejong University, Seoul, KoreaView further author information

Kei Anne Baritugoa Department of Food Science and Biotechnology, College of Life Science, Sejong University, Seoul, KoreaView further author information

Bosung Kima Department of Food Science and Biotechnology, College of Life Science, Sejong University, Seoul, KoreaView further author information

Qamar Ullahb Livestock and Dairy Development Department (Research), Khyber Pakhtunkhwa, Peshawar, PakistanView further author information

Attaur Rahmanc Department of Medicine and Therapeutics, Faculty of Medicine, The Chinese University of Hong Kong, Hong Kong, ChinaView further author information

Sungkwon Parka Department of Food Science and Biotechnology, College of Life Science, Sejong University, Seoul, KoreaCorrespondence[email protected]
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