Protein from renewable resources: mycoprotein production from agricultural residues
Protein fermentation, intended for human consumption, from agricultural residues has been shown to be a potential viable process from a technical, economic and sustainability perspective.
| Autores principales: | , , , , , , |
|---|---|
| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Royal Society of Chemistry
2021
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/164370 |
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