A comparative analysis of nutritional quality, amino acid profile, and nutritional supplementations in plant-based products and their animal-based counterparts in the UK

Author:

Zhang Liangzi,Langlois Ellie,Williams Katie,Tejera Noemi,Omieljaniuk Maja,Finglas Paul,Traka Maria H.

Funder

UK Research and Innovation

BBSRC

Publisher

Elsevier BV

Reference96 articles.

1. The food matrix: Implications in processing, nutrition and health;Aguilera;Critical Reviews in Food Science and Nutrition,2019

2. Plant-based proteins: The good, bad, and ugly;Aimutis;Annual Review of Food Science and Technology,2022

3. The role of plant-based alternative foods in sustainable and healthy food systems: Consumption trends in the UK;Alae-Carew;Science of the Total Environment,2022

4. The impacts of dietary change on greenhouse gas emissions, land use, water use, and health: A systematic review;Aleksandrowicz;PLoS One,2016

5. Iodine in plant-based dairy products is not sufficient in the UK: A market survey;Alzahrani;Journal of Trace Elements in Medicine and Biology,2023

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