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Emergent food proteins - Towards sustainability, health and innovation.
Fasolin, L H; Pereira, R N; Pinheiro, A C; Martins, J T; Andrade, C C P; Ramos, O L; Vicente, A A.
Afiliación
  • Fasolin LH; Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal; Department of Food Engineering, School of Food Engineering, University of Campinas - UNICAMP, 13083-862 Campinas, SP, Brazil.
  • Pereira RN; Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal.
  • Pinheiro AC; Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal.
  • Martins JT; Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal.
  • Andrade CCP; Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal.
  • Ramos OL; Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal.
  • Vicente AA; Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal. Electronic address: avicente@deb.uminho.pt.
Food Res Int ; 125: 108586, 2019 11.
Article en En | MEDLINE | ID: mdl-31554037
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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Proteínas en la Dieta Tipo de estudio: Etiology_studies / Risk_factors_studies Idioma: En Revista: Food Res Int Año: 2019 Tipo del documento: Article País de afiliación: Brasil
Texto completo
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Proteínas en la Dieta Tipo de estudio: Etiology_studies / Risk_factors_studies Idioma: En Revista: Food Res Int Año: 2019 Tipo del documento: Article País de afiliación: Brasil