Fortification of Plant-Based Food Analogs
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Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-27443-5_3
Reference211 articles.
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2. Crosser, N.: Plant-Based Meat, Eggs, and Dairy: 2019 U.S. State of the Industry Report, Washington, DC (2020)
3. McClements, D.J., Grossmann, L.: The science of plant-based foods: constructing next-generation meat, fish, milk, and egg analogs. Compr. Rev. Food Sci. Food Saf. 20, 4049–4100 (2021). https://doi.org/10.1111/1541-4337.12771
4. Agnoli, C., Baroni, L., Bertini, I., Ciappellano, S., Fabbri, A., Papa, M., Pellegrini, N., Sbarbati, R., Scarino, M.L., Siani, V., Sieri, S.: Position paper on vegetarian diets from the working group of the Italian Society of Human Nutrition. Nutr. Metab. Cardiovasc. Dis. 27 (2017). https://doi.org/10.1016/j.numecd.2017.10.020
5. Foster, M., Samman, S.: Vegetarian diets across the lifecycle: Impact on zinc intake and status. Adv. Food Nutr. Res. 74, 93–131 (2015)
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