Influence of different sources of vegetable, whey and microalgae proteins on the physicochemical properties and amino acid profile of fresh pork sausages

Francisco J. Martí-Quijal, Sol Zamuz, Igor Tomašević, Belén Gómez, Gabriele Rocchetti, Luigi Lucini, Fabienne Remize, Francisco J. Barba, José M. Lorenzo

LWT · 2019 · 69 citations · 28 references

Concepts

References

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