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1 Ergebnisse
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Protein Sources Alternative to Meat: State of the Art and I..:
Molfetta, Mariagrazia
;
Morais, Etiele
;
Barreira, Luisa
...
info:eu-repo/semantics/altIdentifier/doi/10.3390/foods11142065. , 2022
Link:
https://hal.inrae.fr/hal-03721991
RT Journal T1
Protein Sources Alternative to Meat: State of the Art and Involvement of Fermentation
UL https://suche.suub.uni-bremen.de/peid=base-ftagroparistech:oai:HAL:hal-03721991v1&Exemplar=1&LAN=DE A1 Molfetta, Mariagrazia A1 Morais, Etiele A1 Barreira, Luisa A1 Bruno, Giovanni Luigi A1 Porcelli, Francesco A1 Dugat-Bony, Eric A1 Bonnarme, Pascal A1 Minervini, Fabio PB HAL CCSD; MDPI YR 2022 K1 amino acid profile K1 single-cell proteins K1 edible mushrooms K1 microalgae K1 cereals K1 pseudocereals K1 legumes K1 insects K1 meat-alternative proteins K1 fermentation K1 [SDV.MP]Life Sciences [q-bio]/Microbiology and Parasitology K1 [SDV.IDA]Life Sciences [q-bio]/Food engineering JF info:eu-repo/semantics/altIdentifier/doi/10.3390/foods11142065 LK http://dx.doi.org/https://hal.inrae.fr/hal-03721991 DO https://hal.inrae.fr/hal-03721991 SF ELIB - SuUB Bremen
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