Health Effects of Plant-Based Foods and Their Components
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Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-27443-5_7
Reference205 articles.
1. 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
2. McClements, D.J., Grossmann, L.: The rise of plant-based foods. In: Next-Generation Plant-Based Foods, pp. 1–21. Springer, Cham (2022)
3. Sethi, S., Tyagi, S.K., Anurag, R.K.: Plant-based milk alternatives an emerging segment of functional beverages: a review. J. Food Sci. Technol. 53, 3408–3423 (2016). https://doi.org/10.1007/s13197-016-2328-3
4. McClements, D.J., Grossmann, L.: A brief review of the science behind the design of healthy and sustainable plant-based foods. NPJ Sci. Food. 5, 1–10 (2021). https://doi.org/10.1038/s41538-021-00099-y
5. Silva, A.R., Silva, M.M., Ribeiro, B.D.: Health issues and technological aspects of plant-based alternative milk. Food Res. Int. 131, 108972 (2020). https://doi.org/10.1016/j.foodres.2019.108972
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