Effects of different processing degrees of plant-based meat on the blood biochemical level, inflammation and intestinal microorganisms in mice
Cheng Liu, Jialu Shi, Jin Wang, Yue Dai, Vijaya Raghavan
Topics & Concepts
Red meatFood scienceBiologyGut floraFecesProcessed meatMeat packing industryBiotechnologyBiochemistryMicrobiologyAgriculture Sustainability and Environmental ImpactConsumer Attitudes and Food LabelingFood Waste Reduction and Sustainability