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Comparison of protein quality and digestibility between plant-based and meat-based burgers.
Cutroneo, Sara; Prandi, Barbara; Faccini, Andrea; Pellegrini, Nicoletta; Sforza, Stefano; Tedeschi, Tullia.
Afiliación
  • Cutroneo S; Food and Drug Department, University of Parma, Parco Area delle Scienze, 27/A, 43124 Parma, Italy.
  • Prandi B; Food and Drug Department, University of Parma, Parco Area delle Scienze, 27/A, 43124 Parma, Italy.
  • Faccini A; Interdepartmental Centre for Measurements, Parco Area delle Scienze, 23/A, 43124 Parma, Italy.
  • Pellegrini N; Department of Agricultural, Food, Environmental, and Animal Sciences, University of Udine, 33100 Udine, Italy.
  • Sforza S; Food and Drug Department, University of Parma, Parco Area delle Scienze, 27/A, 43124 Parma, Italy.
  • Tedeschi T; Food and Drug Department, University of Parma, Parco Area delle Scienze, 27/A, 43124 Parma, Italy. Electronic address: tullia.tedeschi@unipr.it.
Food Res Int ; 172: 113183, 2023 10.
Article en En | MEDLINE | ID: mdl-37689935
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Texto completo: 1 Base de datos: MEDLINE Asunto principal: Productos de la Carne Tipo de estudio: Prognostic_studies / Risk_factors_studies Idioma: En Revista: Food Res Int Año: 2023 Tipo del documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Base de datos: MEDLINE Asunto principal: Productos de la Carne Tipo de estudio: Prognostic_studies / Risk_factors_studies Idioma: En Revista: Food Res Int Año: 2023 Tipo del documento: Article