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The sustainability paradox of processing plant proteins
The production of sustainable plant-based foods is not simply a question of which process has the lowest environmental impact in the food chain. We have to consider that different degrees of processing might result in different degrees of plant protein nutritional quality in the final food product.
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Nature Publishing Group UK
2023
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10368665/ https://www.ncbi.nlm.nih.gov/pubmed/37491430 http://dx.doi.org/10.1038/s41538-023-00214-1 |