Exploring alternative protein sources: Evidence from patents and articles focusing on food markets.

Autor: Otero DM; Graduate Program in Food, Nutrition, and Health, Nutrition School, Federal University of Bahia, Campus Canela, Salvador, Bahia 40110-907, Brazil; Graduate Program in Food Science, Faculty of Pharmacy, Federal University of Bahia, Campus Ondina, Salvador, Bahia 40170-115, Brazil. Electronic address: deborah.otero@ufba.br., da Rocha Lemos Mendes G; Institute of Agricultural Sciences, Federal University of Minas Gerais, Campus Montes Claros, Montes Claros, Minas Gerais 39404-547, Brazil., da Silva Lucas AJ; School of Chemistry and Food, Federal University of Rio Grande, Rio Grande, Rio Grande do Sul 96203-900, Brazil., Christ-Ribeiro A; School of Chemistry and Food, Federal University of Rio Grande, Rio Grande, Rio Grande do Sul 96203-900, Brazil., Ribeiro CDF; Graduate Program in Food, Nutrition, and Health, Nutrition School, Federal University of Bahia, Campus Canela, Salvador, Bahia 40110-907, Brazil; Graduate Program in Food Science, Faculty of Pharmacy, Federal University of Bahia, Campus Ondina, Salvador, Bahia 40170-115, Brazil.

Publikováno v: Food chemistry [Food Chem] 2022 Nov 15; Vol. 394, pp. 133486. Date of Electronic Publication: 2022 Jun 15.