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The role of valorised plant proteins and phenolic compounds on the digestibility of foods: a short review of recent trends and future opportunities in addressing sustainability issues

Overview of attention for article published in Frontiers in Food Science and Technology, January 2024
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3 X users

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4 Mendeley
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Title
The role of valorised plant proteins and phenolic compounds on the digestibility of foods: a short review of recent trends and future opportunities in addressing sustainability issues
Published in
Frontiers in Food Science and Technology, January 2024
DOI 10.3389/frfst.2024.1354391
Authors

Charles Stephen Brennan

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X Demographics

The data shown below were collected from the profiles of 3 X users who shared this research output. Click here to find out more about how the information was compiled.
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Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 4 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 4 100%

Demographic breakdown

Readers by professional status Count As %
Unspecified 1 25%
Student > Postgraduate 1 25%
Unknown 2 50%
Readers by discipline Count As %
Unspecified 1 25%
Agricultural and Biological Sciences 1 25%
Unknown 2 50%