Article Versions Notes

Molfetta M, Morais EG, Barreira L, Bruno GL, Porcelli F, Dugat-Bony E, Bonnarme P, Minervini F. Protein Sources Alternative to Meat: State of the Art and Involvement of Fermentation. Foods. 2022; 11(14):2065. https://doi.org/10.3390/foods11142065

Molfetta, Mariagrazia, Etiele G. Morais, Luisa Barreira, Giovanni Luigi Bruno, Francesco Porcelli, Eric Dugat-Bony, Pascal Bonnarme, and Fabio Minervini. 2022. "Protein Sources Alternative to Meat: State of the Art and Involvement of Fermentation" Foods 11, no. 14: 2065. https://doi.org/10.3390/foods11142065

Molfetta, M., Morais, E. G., Barreira, L., Bruno, G. L., Porcelli, F., Dugat-Bony, E., Bonnarme, P., & Minervini, F. (2022). Protein Sources Alternative to Meat: State of the Art and Involvement of Fermentation. Foods, 11(14), 2065. https://doi.org/10.3390/foods11142065