6533b7d4fe1ef96bd1262676

RESEARCH PRODUCT

Evaluating the impact of vegetal and microalgae protein sources on proximate composition, amino acid profile, and physicochemical properties of fermented Spanish “chorizo” sausages

José M. LorenzoRohit ThirumdasMladen BrnčićSuzana Rimac BrnčićFernando GálvezRamón LacombaFrancisco J. BarbaSol Zamuz

subject

0106 biological scienceschemistry.chemical_classificationChemistryGeneral Chemical Engineering04 agricultural and veterinary sciencesGeneral ChemistryProximate composition040401 food science01 natural sciencesAmino acid0404 agricultural biotechnology010608 biotechnologyFermentationFood scienceFood Sciencehttps://doi.org/10.1111/jfpp.13817