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Journal articles
Influence of different sources of vegetable, whey and microalgae proteins on the physicochemical properties and amino acid profile of fresh pork sausages
Francisco Marti-Quijal
Sol Zamuz
Igor Tomašević
Belen Gómez
Gabriele Rocchetti
Luigi Lucini
1
Fabienne Remize
2
Francisco Barba
José Manuel Lorenzo
3
Gabriele Rocchetti
Author
Luigi Lucini 1
Author
Fabienne Remize 2
Author IdHAL : fabienne-remize ORCID : https://orcid.org/0000-0002-6860-2089
Francisco Barba
Author
José Manuel Lorenzo 3
Author
1
Department of Agronomic and Atmospheric Chemistry (Italy)
- Unicatt - Università cattolica del Sacro Cuore = Catholic University of the Sacred Heart [Roma] (Largo Francesco Vito, 1, 00168 Roma - Italy)
2
Laboratoire de Microbiologie (1 Esplanade Erasme, 21000 Dijon - France)
- UB - Université de Bourgogne : UMR1232 (Maison de l'université - Esplanade Érasme - BP 27877 - 21078 Dijon cedex - France)
- ENSBANA - Ecole Nationale Supérieure de Biologie Appliquée à la Nutrition et à l'Alimentation de Dijon : UMR1232 (Campus de Montmuzard, 21100 Dijon - France)
- INRA - Institut National de la Recherche Agronomique : UMR1232 (France)
3
Department of Chemistry & QOPNA (3810-193;Aveiro - Portugal)
- Universidade de Aveiro (Campus Universitário de Santiago 3810-193 Aveiro - Portugal)
Document type :
Journal articles
Complete list of metadata
https://hal.univ-reunion.fr/hal-02172524
Contributor : Fabienne Remize Connect in order to contact the contributor
Submitted on : Wednesday, July 3, 2019 - 8:21:41 PM
Last modification on : Wednesday, April 27, 2022 - 11:32:02 AM
Contributor : Fabienne Remize Connect in order to contact the contributor
Submitted on : Wednesday, July 3, 2019 - 8:21:41 PM
Last modification on : Wednesday, April 27, 2022 - 11:32:02 AM
Identifiers
- HAL Id : hal-02172524, version 1
- DOI : 10.1016/j.lwt.2019.04.097
Collections
UNIV-REUNION | UNIV-BOURGOGNE | INRA | INRAE
Citation
Francisco Marti-Quijal, Sol Zamuz, Igor Tomašević, Belen Gómez, Gabriele Rocchetti, et al.. Influence of different sources of vegetable, whey and microalgae proteins on the physicochemical properties and amino acid profile of fresh pork sausages. LWT - Food Science and Technology, Elsevier, 2019, 110, pp.316-323. ⟨10.1016/j.lwt.2019.04.097⟩. ⟨hal-02172524⟩
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