Insects as an alternative source of protein: a review of...

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European Food Research and Technology 2019 / 10

Insects as an alternative source of protein: a review of the potential use of grasshopper (Sphenarium purpurascens Ch.) as a food ingredient

Rodríguez-Miranda, Jesús, Alcántar-Vázquez, Juan Pablo, Zúñiga-Marroquín, Tania, Juárez-Barrientos, José Manuel
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Journal:
European Food Research and Technology
DOI:
10.1007/s00217-019-03383-0
Date:
October, 2019
File:
PDF, 919 KB
2019
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