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
Tipo de Documento
Review
Year published
2022
Publicado
in FOODS
Volume: 11, Número: 14, Páginas: 2065 (30)
Indexing
Wos®
Scopus®
Crossref®36
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 35885308
SCOPUS: 2-s2.0-85136205375
Wos: WOS:000831369200001
Export Publication Metadata
Lista Marked
 Adicionar à lista Marked
Info
At this moment we don't have any links to full text documens.

Um espaço para investigadores e suas Instituições

Links Úteis

Ajuda

© 2025 CRACS & Inesc TEC - All Rights Reserved Política de Privacidade | Terms of Service