Soy Leghemoglobin: A review of its structure, production, safety aspects, and food applications

Author:

Ahmad Muhammad Ijaz,Farooq Shahzad,Alhamoud Yasmin,Li Chunbao,Zhang HuiORCID

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference88 articles.

1. A review on mycoprotein: History, nutritional composition, production methods, and health benefits;Ahmad;Trends in Food Science & Technology,2022

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3. Overcoming the heme paradox: Heme toxicity and tolerance in bacterial pathogens;Anzaldi;Infection and Immunity,2010

4. The origin and functions of haemoglobin in plants;Appleby;Science Progress,1992

5. Komagataella pastoris (Guilliermond) (ATCC® 28485™). Manassas (VA): American type culture collection (ATCC),2016

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