Cite
HARVARD Citation
Shaghaghian, S. et al. (2022). Digestibility and bioavailability of plant-based proteins intended for use in meat analogues: A review. Trends in food science & technology. pp. 646-656. [Online].
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Shaghaghian, S. et al. (2022). Digestibility and bioavailability of plant-based proteins intended for use in meat analogues: A review. Trends in food science & technology. pp. 646-656. [Online].