Fast and easy edible protein production by nitrogen-supplemented koji fermentation
Abstract The continuous increase in the global population has led to a rise in the demand for protein. However, conventional meat production has adverse environmental effects. Thus, developing alternative ways to produce edible protein with high efficiency and low cost is necessary. In this study, a...
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| Format: | Article |
| Language: | English |
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Nature Portfolio
2025-07-01
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| Series: | npj Science of Food |
| Online Access: | https://doi.org/10.1038/s41538-025-00463-2 |
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