Document Type

Editorial

Publication Date

3-26-2020

Notes/Citation Information

Published in Food Frontiers, v. 1, issue 1.

© 2020 The Authors

This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.

The first 20 authors and the authors from the University of Kentucky are shown on the author list above. Please refer to the downloaded document for the complete author list.

Digital Object Identifier (DOI)

https://doi.org/10.1002/fft2.8

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