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Review Articles
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]
View further author information
& View further author information
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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