Food for our future: the nutritional science behind the sustainable fungal protein – mycoprotein. A symposium review

Mycoprotein is a well-established and sustainably produced, protein-rich, high-fibre, whole food source derived from the fermentation of fungus. The present publication is based on a symposium held during the Nutrition Society Summer Conference 2022 in Sheffield that explored ‘Food for our Future: T...

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Detalles Bibliográficos
Autores principales: Derbyshire, Emma J., Theobald, Hannah, Wall, Benjamin T, Stephens, Francis
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Cambridge University Press 2023
Materias:
Workshop Report
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10131050/
https://www.ncbi.nlm.nih.gov/pubmed/37123388
http://dx.doi.org/10.1017/jns.2023.29

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10131050/
https://www.ncbi.nlm.nih.gov/pubmed/37123388
http://dx.doi.org/10.1017/jns.2023.29

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