Influence of different sources of vegetable, whey and microalgae proteins on the physicochemical properties and amino acid profile of fresh pork sausages - Université de La Réunion Access content directly
Journal Articles LWT - Food Science and Technology Year : 2019

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
  • Function : Author
Sol Zamuz
  • Function : Author
Igor Tomašević
  • Function : Author
Belen Gómez
  • Function : Author
Gabriele Rocchetti
  • Function : Author
Luigi Lucini
  • Function : Author
Department of Agronomic and Atmospheric Chemistry
Fabienne Remize
Laboratoire de Microbiologie
Francisco Barba
  • Function : Author
José Manuel Lorenzo
  • Function : Author
Department of Chemistry & QOPNA

Domains

Food and Nutrition Biochemistry [q-bio.BM] Molecular biology Biotechnology Food engineering

Fabienne REMIZE  : Connect in order to contact the contributor

https://hal.univ-reunion.fr/hal-02172524

Submitted on : Wednesday, July 3, 2019-8:21:41 PM

Last modification on : Thursday, September 7, 2023-4:08:11 PM

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hal-02172524 , version 1 (03-07-2019)

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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, 2019, 110, pp.316-323. ⟨10.1016/j.lwt.2019.04.097⟩. ⟨hal-02172524⟩

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