Plant-Based Meat Analogues: Exploring Proteins, Fibers and Polyphenolic Compounds as Functional Ingredients for Future Food Solutions
Abstract
Share and Cite
da Silva, V.T.; Mateus, N.; de Freitas, V.; Fernandes, A. Plant-Based Meat Analogues: Exploring Proteins, Fibers and Polyphenolic Compounds as Functional Ingredients for Future Food Solutions. Foods 2024, 13, 2303. https://doi.org/10.3390/foods13142303
da Silva VT, Mateus N, de Freitas V, Fernandes A. Plant-Based Meat Analogues: Exploring Proteins, Fibers and Polyphenolic Compounds as Functional Ingredients for Future Food Solutions. Foods. 2024; 13(14):2303. https://doi.org/10.3390/foods13142303
Chicago/Turabian Styleda Silva, Vasco Trincão, Nuno Mateus, Victor de Freitas, and Ana Fernandes. 2024. "Plant-Based Meat Analogues: Exploring Proteins, Fibers and Polyphenolic Compounds as Functional Ingredients for Future Food Solutions" Foods 13, no. 14: 2303. https://doi.org/10.3390/foods13142303