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Insects as an alternative source of protein: a review of th..:
Rodríguez-Miranda, Jesús
;
Alcántar-Vázquez, Juan Pablo
;
Zúñiga-Marroquín, Tania
.
European Food Research and Technology. 245 (2019) 12 - p. 2613-2620 , 2019
Link:
https://doi.org/10.1007/s00217-019-03383-0
RT Journal T1
Insects as an alternative source of protein: a review of the potential use of grasshopper (Sphenarium purpurascens Ch.) as a food ingredient
UL https://suche.suub.uni-bremen.de/peid=cr-10.1007_s00217-019-03383-0&Exemplar=1&LAN=DE A1 Rodríguez-Miranda, Jesús A1 Alcántar-Vázquez, Juan Pablo A1 Zúñiga-Marroquín, Tania A1 Juárez-Barrientos, José Manuel PB Springer Science and Business Media LLC YR 2019 SN 1438-2377 SN 1438-2385 JF European Food Research and Technology VO 245 IS 12 SP 2613 OP 2620 LK http://dx.doi.org/https://doi.org/10.1007/s00217-019-03383-0 DO https://doi.org/10.1007/s00217-019-03383-0 SF ELIB - SuUB Bremen
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