Evaluating the impact of vegetal and microalgae protein sources on proximate composition, amino acid profile, and physicochemical properties of fermented Spanish “chorizo” sausages

1. Thirumdas, R.
2. Brnčić, M.
3. Brnčić, S.R.
4. Barba, F.J.
5. Gálvez, F.
6. Zamuz, S.
7. Lacomba, R.
8. Lorenzo, J.M.