Abstract
Mushrooms have the potential to become a major source of sustainable protein in our future food system. To fully realise their potential, additional research is needed to understand the nutritional and functional properties of proteins available from both cultivated and wild mushrooms.
Original language | English |
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Title of host publication | Our future proteins |
Subtitle of host publication | A diversity of perspectives |
Editors | S. Pyett, W. Jenkins, B. van Mierlo, L.M. Trindade, D. Welch, H. van Zanten |
Place of Publication | Amsterdam |
Publisher | VU University Press |
Pages | 191-199 |
ISBN (Print) | 9789086598830, 9789086598823 |
Publication status | Published - 2023 |