Potential of Yarrowia lipolytica and Debaryomyces hansenii strains to produce high quality food ingredients based on cricket powder
Francesca Patrignani(University of Bologna), Rosalba Lanciotti(University of Bologna), Luigi Parrotta(University of Siena), Stefano Del Duca(University of Bologna), Marco Dalla Rosa(Research Centre for Cereal and Industrial Crops), Oliver Schlüter(Leibniz Institute for Agricultural Engineering and Bioeconomy), Lucia Vannini(University of Bologna), Lucia Camprini(University of Bologna)
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