Publication | Open Access

Insect-based protein sources and their potential for human consumption: Nutritional composition and processing

Food ChemistryNutritionEngineeringFood CompositionBiochemistryHuman ConsumptionNutritive ValueBiotechnologyAlternative Protein SourceNutritional SciencesNutritional CompositionMetabolismPublic HealthInsect-based Protein SourcesBiomolecular Engineering