The structural modifications and techno-functional properties of yellow mealworm protein concentrate is influenced by the presence of residual lipids

U. Berthelot, A. C. Mendes, L. S. Queiroz, R. Marie, A. Makarowski, C. Richard, G. Brisson, F. Casanova, A. Doyen

Research output: Contribution to journal › Journal article › Research › peer-review

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Food Science