Cite
HARVARD Citation
Grossmann, K. et al. (2021). New insights into the flavoring potential of cricket (Acheta domesticus) and mealworm (Tenebrio molitor) protein hydrolysates and their Maillard products. Food chemistry. p. . [Online].
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Grossmann, K. et al. (2021). New insights into the flavoring potential of cricket (Acheta domesticus) and mealworm (Tenebrio molitor) protein hydrolysates and their Maillard products. Food chemistry. p. . [Online].