Nutritional Quality and Biological Application of Mushroom Protein as a Novel Protein Alternative
Author:
Publisher
Springer Science and Business Media LLC
Subject
Nutrition and Dietetics,Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13668-023-00468-x.pdf
Reference114 articles.
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3. Leroy F, Beal T, Gregorini P, McAuliffe GA, Van Vliet S, Hills J. Nutritionism in a food policy context: the case of ‘animal protein.’ Anim Prod Sci. 2022;62(8):712–20.
4. • Sá AGA, Moreno YMF, Carciofi BAM. Plant proteins as high-quality nutritional source for human diet. Trends Food Sci Technol. 2020;97:170–84. This critical review discusses the primary sources of plant proteins as well as their nutritional composition in terms of protein quantity and amino acid profile. It also aims to inspire and clarify the possibility of using plants as protein sources, emphasizing the nutritional benefits for humans and technological implications for industrial processing.
5. Yu Q, Guo M, Zhang B, Wu H, Zhang Y, Zhang L. Analysis of nutritional composition in 23 kinds of edible fungi. J Food Qual. 2020;2020:8821315.
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