Edible mushrooms as functional ingredients for development of healthier and more sustainable muscle foods: A flexitarian approach

  1. Das, A.K.
  2. Nanda, P.K.
  3. Dandapat, P.
  4. Bandyopadhyay, S.
  5. Gullón, P.
  6. Sivaraman, G.K.
  7. McClements, D.J.
  8. Gullón, B.
  9. Lorenzo, J.M.
Revista:
Molecules

ISSN: 1420-3049

Ano de publicación: 2021

Volume: 26

Número: 9

Tipo: Artigo

DOI: 10.3390/MOLECULES26092463 GOOGLE SCHOLAR lock_openAcceso aberto editor

Obxectivos de Desenvolvemento Sustentable

Fonte de datos: Scopus