Protein Sources Alternative to Meat: State of the Art and Involvement of Fermentation

AuthID
 P-00X-08T
8
Author(s)
Molfetta, M
·
Morais, EG
·
Bruno, GL
·
Porcelli, F
·
Dugat Bony, E
·
Bonnarme, P
·
Minervini, F
Document Type
Review
Year published
2022
Published
in FOODS
Volume: 11, Issue: 14, Pages: 2065 (30)
Indexing
Wos®
Scopus®
Crossref®36
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 35885308
Scopus: 2-s2.0-85136205375
Wos: WOS:000831369200001
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