Using Natural Language Processing and Artificial Intelligence to Explore the Nutrition and Sustainability of Recipes and Food

MLA

Marieke van Erp, et al. “Using Natural Language Processing and Artificial Intelligence to Explore the Nutrition and Sustainability of Recipes and Food.” Frontiers in Artificial Intelligence, vol. 3, Feb. 2021. EBSCOhost, https://doi.org/10.3389/frai.2020.621577.

APA

Marieke van Erp, Christian Reynolds, Diana Maynard, Alain Starke, Rebeca Ibáñez Martín, Frederic Andres, Maria C. A. Leite, Damien Alvarez de Toledo, Ximena Schmidt Rivera, Christoph Trattner, Steven Brewer, Carla Adriano Martins, Alana Kluczkovski, Angelina Frankowska, Sarah Bridle, Renata Bertazzi Levy, Fernanda Rauber, Jacqueline Tereza da Silva, & Ulbe Bosma. (2021). Using Natural Language Processing and Artificial Intelligence to Explore the Nutrition and Sustainability of Recipes and Food. Frontiers in Artificial Intelligence, 3. https://doi.org/10.3389/frai.2020.621577

Chicago

Marieke van Erp, Christian Reynolds, Diana Maynard, Alain Starke, Rebeca Ibáñez Martín, Frederic Andres, Maria C. A. Leite, et al. 2021. “Using Natural Language Processing and Artificial Intelligence to Explore the Nutrition and Sustainability of Recipes and Food.” Frontiers in Artificial Intelligence 3 (February). doi:10.3389/frai.2020.621577.