Food science innovations and sustainable development: Trends in reducing greenhouse gas emissions under agenda 2030-2050. Food Science & Applied Microbiology Reports, [S. l.], v. 4, n. 1, p. 32–40, 2025. DOI: 10.61363/fsamr.274. Disponível em: http://finessepublishing.com/index.php/fsamr/article/view/274. Acesso em: 16 nov. 2025.