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Critical Reviews in Food Science and Nutrition Latest Articles

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Protein transition: focus on protein quality in sustainable alternative sources

Rezvan Azizia Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, IranView further author information

Anna Baggiob Department of Agricultural, Food, Environmental, and Animal Sciences, University of Udine, Udine, ItalyView further author information

Edoardo Capuanoc Food Quality and Design Group, Wageningen University and Research, Wageningen, The NetherlandsCorrespondence[email protected]
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Nicoletta Pellegrinib Department of Agricultural, Food, Environmental, and Animal Sciences, University of Udine, Udine, Italy;c Food Quality and Design Group, Wageningen University and Research, Wageningen, The NetherlandsView further author information

Published online: 22 Jun 2024

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https://doi.org/10.1080/10408398.2024.2365339
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