BioengineeringSustainable Food TechnologyPeer-reviewed
Selective removal of green pigments and associated proteins from clover-grass protein concentrates: Molecular insight into a non-destructive, two-stage membrane-based biorefinery concept for high-quality food protein production
Simon Gregersen Echers, Naim Abdul-Khalek, Nete Hassing Jensen…·Mette Lübeck
This paper describes a two-stage membrane-based biorefinery process that selectively removes green pigments and unwanted proteins from clover-grass, resulting in a high-quality protein product with reduced allergens and increased antioxidants.
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