Emerging Protein Sources for Food Production and Human Nutrition

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dc.contributor.authorKowalczewski, Przemysław Łukasz
dc.contributor.authorPratap-Singh, Anubhav
dc.contributor.authorKitts, David D.
dc.contributor.organizationDepartment of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Polanden
dc.contributor.organizationFood, Nutrition, and Health, Faculty of Land & Food Systems, The University of British Columbia, Vancouver, Canadaen
dc.date.accessioned2023-03-17T10:20:54Z
dc.date.available2023-03-17T10:20:54Z
dc.date.issued2023-03-16
dc.identifier.citationKowalczewski PŁ, Pratap-Singh A, Kitts DD. Emerging Protein Sources for Food Production and Human Nutrition. Molecules. 2023; 28(6):2676. https://doi.org/10.3390/molecules28062676en
dc.identifier.doi10.3390/molecules28062676
dc.identifier.issn1420-3049
dc.identifier.urihttps://depot.ceon.pl/handle/123456789/22418
dc.language.isoen
dc.publisherMDPIen
dc.rightsUznanie autorstwa 4.0 Międzynarodowe*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.titleEmerging Protein Sources for Food Production and Human Nutritionen
dc.typearticleen
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