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The meat of the matter: plant-based meat analogue versus traditional meat product nutritional quality

Arshia Shireen Amanda J.Wright

Food Science and Human Wellness2024，Vol.13Issue(6)：P.3110-3125,16.

Food Science and Human Wellness2024，Vol.13Issue(6)：P.3110-3125,16.DOI:10.26599/FSHW.2023.9250003

The meat of the matter: plant-based meat analogue versus traditional meat product nutritional quality

Arshia Shireen ¹Amanda J.Wright¹

作者信息

1. Department of Human Health and Nutritional Sciences,University of Guelph,Guelph N1G 2W1,Canada
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摘要

关键词

Plant-based meat analogue/Meat alternative/Plant protein/Nutritional quality/Processed foods

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轻工纺织

引用本文复制引用

Arshia Shireen,Amanda J.Wright..The meat of the matter: plant-based meat analogue versus traditional meat product nutritional quality[J].Food Science and Human Wellness,2024,13(6):P.3110-3125,16.

基金项目

supported by Mitacs through the Mitacs Business Strategy Internship. （）

Food Science and Human Wellness

ISSN：2097-0765

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