Fungal fermentation improves protein quality of cereals through increased amino acid score of deficient lysine

J.P. Zwinkels; J.C.M. Wolkers-Rooijackers; E.J. Smid

Fungal fermentation improves protein quality of cereals through increased amino acid score of deficient lysine

J.P. Zwinkels, J.C.M. Wolkers-Rooijackers, E.J. Smid

Research output: Contribution to conference › Poster › Academic

Original language	English
Number of pages	1
Publication status	Published - 2023
Event	International symposium on dietary protein for human health - Utrecht Duration: 14 Sept 2023 → 16 Sept 2023 https://riddet.ac.nz/images/Events/International%20Symposium%20DPHH%20-%20Posters/How%20AI%20can%20provide%20an%20overview%20of%20protein%20quality%20from%20literature.pdf

Conference

Conference	International symposium on dietary protein for human health
Period	14/09/23 → 16/09/23
Internet address	https://riddet.ac.nz/images/Events/International%20Symposium%20DPHH%20-%20Posters/How%20AI%20can%20provide%20an%20overview%20of%20protein%20quality%20from%20literature.pdf

Access to Document

https://edepot.wur.nl/647645

Cite this

@conference{188b6477f5f34721b545642b0dbee532,

title = "Fungal fermentation improves protein quality of cereals through increased amino acid score of deficient lysine",

author = "J.P. Zwinkels and J.C.M. Wolkers-Rooijackers and E.J. Smid",

year = "2023",

language = "English",

note = "International symposium on dietary protein for human health ; Conference date: 14-09-2023 Through 16-09-2023",

url = "https://riddet.ac.nz/images/Events/International%20Symposium%20DPHH%20-%20Posters/How%20AI%20can%20provide%20an%20overview%20of%20protein%20quality%20from%20literature.pdf",

}