Protein from renewable resources: mycoprotein production from agricultural residues

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dc.creatorUpcraft, Thomas
dc.creatorTu, Wei-Chien
dc.creatorJohnson, Rob
dc.creatorFinnigan, Tim
dc.creatorVan Hung, Nguyen
dc.creatorHallett, Jason
dc.creatorGuo, Miao
dc.date2021-01-01
dc.date2024-12-19T12:53:47Z
dc.date2024-12-19T12:53:47Z
dc.date.accessioned2026-06-27T04:15:06Z
dc.descriptionProtein fermentation, intended for human consumption, from agricultural residues has been shown to be a potential viable process from a technical, economic and sustainability perspective.
dc.identifierhttps://hdl.handle.net/10568/164370
dc.identifier.urihttp://hdl.handle.net/123456789/26597
dc.languageen
dc.publisherRoyal Society of Chemistry
dc.rightsOpen Access
dc.sourceUpcraft, T., Tu, Wei-Chien, Johnson, R., Finnigan, T., Van Hung, N., Hallett, J. and Guo, M. 2021. Protein from renewable resources: mycoprotein production from agricultural residues. Green Chem., Volume 23 no. 14 p. 5150-5165
dc.subjectpollution
dc.subjectenvironmental chemistry
dc.titleProtein from renewable resources: mycoprotein production from agricultural residues
dc.typeJournal Article

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Instituto Internacional de Investigación del Arroz (IRRI)