A chemometric approach to evaluate the impact of pulses, Chlorella and Spirulina on proximate composition, amino acid, and physicochemical properties of turkey burgers

Francisco J Marti-Quijal, Sol Zamuz, Igor Tomašević, Gabriele Rocchetti, Luigi Lucini, Krystian Marszałek, Francisco J Barba, José M Lorenzo

Risultato della ricerca: Contributo in rivista › Articolo in rivista

12 Citazioni (Scopus)

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Food Science