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Protein Sources Alternative to Meat: State of the Art and Involvement of Fermentation
AuthID
P-00X-08T
8
Author(s)
Molfetta, M
·
Morais, EG
·
Barreira, L
·
Bruno, GL
·
Porcelli, F
·
Dugat Bony, E
·
Bonnarme, P
·
Minervini, F
Document Type
Review
Year published
2022
Published
in
FOODS
Volume: 11, Issue: 14
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Wos
®
Scopus
®
Pubmed
®
Google Scholar
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Metadata
Sources
Publication Identifiers
DOI
:
10.3390/foods11142065
Pubmed
: 35885308
Scopus
: 2-s2.0-85136205375
Wos
: WOS:000831369200001
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