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1 Ergebnisse
1
Protein Sources Alternative to Meat: State of the Art and I..:
Mariagrazia Molfetta
;
Etiele G. Morais
;
Luisa Barreira
...
https://www.mdpi.com/2304-8158/11/14/2065. , 2022
Link:
https://doi.org/10.3390/foods11142065
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-ftdoajarticles:oai:doaj.org_article:7f4776aac199421d99b9bcf598048ec6&Exemplar=1&LAN=DE A1 Mariagrazia Molfetta A1 Etiele G. Morais A1 Luisa Barreira A1 Giovanni Luigi Bruno A1 Francesco Porcelli A1 Eric Dugat-Bony A1 Pascal Bonnarme A1 Fabio Minervini PB MDPI AG YR 2022 K1 meat-alternative proteins K1 fermentation K1 amino acid profile K1 single-cell proteins K1 edible mushrooms K1 microalgae K1 Chemical technology K1 TP1-1185 JF https://www.mdpi.com/2304-8158/11/14/2065 LK http://dx.doi.org/https://doi.org/10.3390/foods11142065 DO https://doi.org/10.3390/foods11142065 SF ELIB - SuUB Bremen
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