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Edible mushrooms as a novel protein source for functional foods
Gonzalez, Abigail; Cruz, Mario; Losoya, Carolina; Gonçalves, Clarisse Salomé Nobre; Loredo, Araceli; Rodríguez-Jasso, Rosa M.; Contreras, Juan CarlosFast demographic growth has led to an increasing interest in low-cost alternative protein sources to meet population needs. Consequently, the attention of many researchers has focused on finding under-exploited sources of protein, alternative to those of animal origin, usually plant proteins have been used for this purpose, however, most of them are not considered high quality proteins due to their lack of some...
Date: 2020
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Origin: RepositóriUM - Universidade do Minho