Mycoprotein as novel functional ingredient: Mapping of functionality, composition and structure throughout the Quorn fermentation process (2022)
Attributed to:
Optimisation of the Quorn fermentation process for the production and extraction of functional mycoprotein
funded by
BBSRC
Abstract
No abstract provided
Bibliographic Information
Digital Object Identifier: http://dx.doi.org/10.1016/j.foodchem.2022.133736
PubMed Identifier: 35872494
Publication URI: http://europepmc.org/abstract/MED/35872494
Type: Journal Article/Review
Parent Publication: Food Chemistry
ISSN: 0308-8146