Novel protein sources for sustainable food systems: Nutritional functionality, allergenic risks, and toxicological safety
- DOI
- 10.1016/j.foodchem.2026.151212
- Published
- 2026-11
- Container
- Food Chemistry
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.151212,
title = {Novel protein sources for sustainable food systems: Nutritional functionality, allergenic risks, and toxicological safety},
author = {Yinuo Xiao and Xuan Shang and Ru Lin and Shanshan Bai and Endian Guo and Chenxi Fan and Hui Yang},
year = {2026},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2026.151212},
url = {https://doi.org/10.1016/j.foodchem.2026.151212}
}RIS
TY - JOUR TI - Novel protein sources for sustainable food systems: Nutritional functionality, allergenic risks, and toxicological safety AU - Yinuo Xiao AU - Xuan Shang AU - Ru Lin AU - Shanshan Bai AU - Endian Guo AU - Chenxi Fan AU - Hui Yang PY - 2026 JO - Food Chemistry DO - 10.1016/j.foodchem.2026.151212 UR - https://doi.org/10.1016/j.foodchem.2026.151212 ER -
APA
Xiao, Y., Shang, X., Lin, R., Bai, S., Guo, E., Fan, C., & Yang, H. (2026). Novel protein sources for sustainable food systems: Nutritional functionality, allergenic risks, and toxicological safety. Food Chemistry. https://doi.org/10.1016/j.foodchem.2026.151212
Source records
- crossref · retrieved 2026-09-26T10:45:07.691Z