Effect of Combined High-Pressure Homogenization and Biotechnological Processes on Chitin, Protein, and Antioxidant Activity of Cricket Powder-Based Ingredients

Samantha Rossi(University of Bologna), Rosalba Lanciotti(University of Bologna), Lorenzo Siroli(University of Bologna), Giacomo Braschi(University of Bologna), Francesca Patrignani(University of Bologna), Mattia Di Nunzio(University of Milan), Oliver Schlüter(Leibniz Institute for Agricultural Engineering and Bioeconomy), Alberto Barbiroli(University of Milan), Davide Gottardi(University of Bologna)
Foods
January 31, 2024
10.3390/foods13030449
Cited by 6

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