Francesca Patrignani
0000-0002-6688-2638
University of Bologna
3 papers found
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Effect of Combined High-Pressure Homogenization and Biotechnological Processes on Chitin, Protein, and Antioxidant Activity of Cricket Powder-Based Ingredients
Zinc Tolerance of Special Yeasts and Lactic Acid Bacteria for Use in the Food Industry
Potential of Yarrowia lipolytica and Debaryomyces hansenii strains to produce high quality food ingredients based on cricket powder
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