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Unraveling the fate of mycotoxins during the production of legume protein and other derived products
Publikováno v:
npj Science of Food, Vol 8, Iss 1, Pp 1-6 (2024)
Abstract Consumers are increasingly looking for healthier and sustainable diets. Plant-based diets rich in legumes satisfy this demand. Legumes contain protein, dietary fibers and starch. Technological processes can separate these fractions, which ca
Externí odkaz:
https://doaj.org/article/4e8d15deb8b944e3bbc12c832336d7db