The sustainability paradox of processing plant proteins
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The production of sustainable plant-based foods is not simply a question of which process has the lowest environmental impact in the food chain. We have to consider that different degrees of processing might result in different degrees of plant protein nutritional quality in the final food product.
Original language | English |
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Article number | 38 |
Journal | npj Science of Food |
Volume | 7 |
Issue number | 1 |
Number of pages | 5 |
ISSN | 2396-8370 |
DOIs |
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Publication status | Published - 2023 |
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