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Article

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Title

Potato protein-based vegan burgers enriched with different sources of iron and fiber: nutrition, sensory characteristics, and antioxidants before and after In Vitro digestion

Authors

[ 1 ] Instytut Chemii i Elektrochemii Technicznej, Wydział Technologii Chemicznej, Politechnika Poznańska | [ P ] employee

Scientific discipline (Law 2.0)

[7.6] Chemical sciences

Year of publication

2024

Published in

Foods

Journal year: 2024 | Journal volume: vol. 13 | Journal number: iss. 19

Article type

scientific article

Publication language

english

Keywords
EN
  • plant-based burgers
  • bioactive compounds
  • amino acid profile
  • fatty acid composition
  • consumer acceptance
Date of online publication

26.09.2024

Pages (from - to)

3060-1 - 3060-19

DOI

10.3390/foods13193060

URL

https://doi.org/10.3390/foods13193060

Comments

Article number: 3060

License type

CC BY (attribution alone)

Open Access Mode

open journal

Open Access Text Version

final published version

Release date

26.09.2024

Date of Open Access to the publication

at the time of publication

Full text of article

Download file

Access level to full text

public

Ministry points / journal

100

Impact Factor

4,7 [List 2023]

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