@article{bb58d34d7db7432eb1e29bce9985c312,
title = "Perspective: Soy-based Meat and Dairy Alternatives, Despite Classification as Ultra-processed Foods, Deliver High-quality Nutrition on Par with Unprocessed or Minimally Processed Animal-based Counterparts",
keywords = "NOVA, glycemic index, hyper-palatability, satiety, soy-based meat alternative, soymilk, sustainable, ultra-processed foods, Diet/adverse effects, Humans, Soybean Proteins, Fast Foods/adverse effects, Glycine max, Meat, Animals, Cattle, Female, Food Handling",
author = "Mark Messina and Sievenpiper, \{John L.\} and Patricia Williamson and Jessica Kiel and Erdman, \{John W.\}",
note = "{\textcopyright} The Author(s) 2022. Published by Oxford University Press on behalf of the American Society for Nutrition.",
year = "2022",
month = may,
day = "1",
doi = "10.1093/advances/nmac026",
language = "English",
volume = "13",
pages = "726--738",
journal = "Advances in Nutrition",
issn = "2161-8313",
number = "3",
}