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Mycoprotein as novel functional ingredient: Mapping of functionality, composition and structure throughout the Quorn fermentation process. (2022)

First Author: Lonchamp J

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

Volume: 396

Parent Publication: Food chemistry

ISSN: 0308-8146