Effect of Cooking Techniques on the in vitro Protein Digestibility, Fatty Acid Profile, and Oxidative Status of Mealworms (Tenebrio molitor)

Overview of attention for article published in Frontiers in Veterinary Science, June 2021

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Effect of Cooking Techniques on the in vitro Protein Digestibility, Fatty Acid Profile, and Oxidative Status of Mealworms (Tenebrio molitor) https://t.co/pqESuG1YGi @FrontVetScience

04 Jun 2021

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New Research: Effect of Cooking Techniques on the in vitro Protein Digestibility, Fatty Acid Profile, and Oxidative Status of Mealworms (Tenebrio molitor): Tenebrio molitor (T. molitor) (mealworm) larvae are one of the most promising insects… https://t.co/

04 Jun 2021

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