Influence of different sources of vegetable, whey and microalgae proteins on the physicochemical properties and amino acid profile of fresh pork sausages-Reference-Cited by-同舟云学术

Influence of different sources of vegetable, whey and microalgae proteins on the physicochemical properties and amino acid profile of fresh pork sausages

Published:2019-08 Issue: Volume:110 Page:316-323
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Marti-Quijal Francisco J.,Zamuz Sol,Tomašević Igor^ORCID,Gómez Belen,Rocchetti Gabriele^ORCID,Lucini Luigi^ORCID,Remize Fabienne^ORCID,Barba Francisco J.^ORCID,Lorenzo José Manuel^ORCID

Funder

CYTED Ciencia y Tecnología para el Desarrollo

Publisher

Elsevier BV

Subject

Food Science

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4. Dietary sources of iron and vitamin B12: Is this the missing link in colorectal carcinogenesis?;Banjari;Medical Hypotheses,2018

5. Microalgae and seaweeds for food applications: Challenges and perspectives;Barba;Food Research International,2017

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