Yeast protein as a novel protein source: Processing, functional properties, and potential applications in foods

Autor:	Ma, Chengxin, Xia, Songgang, Song, Jian, Hou, Yukun, Hao, Tingting, Shen, Shuo, Li, Ku, Xue, Changhu, Jiang, Xiaoming
Zdroj:	In Innovative Food Science and Emerging Technologies May 2024 93
Databáze:	ScienceDirect
Externí odkaz:	Zobrazit plný text záznamu Full Text from ScienceDirect