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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 
1 Department of Agronomic and Atmospheric Chemistry
2 Laboratoire de Microbiologie
3 Department of Chemistry & QOPNA
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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

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UNIV-BOURGOGNE | UNIV-REUNION | INRA | INRAE

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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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