Plant-based meat substitutes are useful for healthier dietary patterns when adequately formulated – an optimization study in French adults (INCA3)
Marion Salomé, François Mariotti, Alison Dussiot, Emmanuelle Kesse‐Guyot, Jean‐François Huneau, Hélène Fouillet
Topics & Concepts
NutrientFortificationFood scienceRed meatDietary fiberZincBiotechnologyBiologyChemistryOrganic chemistryEcologyAgriculture Sustainability and Environmental ImpactNutritional Studies and DietFood Waste Reduction and Sustainability