Nutritional Value and Physicochemical Characteristics of Alternative Protein for Meat and Dairy—A Review

In order to alleviate the pressure on environmental resources faced by meat and dairy production and to satisfy the increasing demands of consumers for food safety and health, alternative proteins have drawn considerable attention in the food industry. However, despite the successive reports of alte...

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Detalles Bibliográficos
Autores principales: Zeng, Yan, Chen, Enhui, Zhang, Xuewen, Li, Demao, Wang, Qinhong, Sun, Yuanxia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9654170/
https://www.ncbi.nlm.nih.gov/pubmed/36359938
http://dx.doi.org/10.3390/foods11213326

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9654170/
https://www.ncbi.nlm.nih.gov/pubmed/36359938
http://dx.doi.org/10.3390/foods11213326

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