Improving iron content in sustainable mycoprotein production through seawater fermentation
The growing global population and rising protein demand are straining freshwater resources. Fusarium venenatum (Fv) mycoprotein offers a sustainable protein alternative, with environmental efficiency and potential health benefits. However, its low iron content remains a concern, especially for veget...
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| Principais autores: | , , , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Elsevier
2024-12-01
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| coleção: | Future Foods |
| Assuntos: | |
| Acesso em linha: | http://www.sciencedirect.com/science/article/pii/S2666833524001771 |
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