Food Science and Technology
Crop diversity used in branded products with focus on legume species worldwide
T. Salord, M. Magrini, et al.
This intriguing research by Tristan Salord, Marie-Benoît Magrini, Valérie Lullien-Pellerin, and colleagues sheds light on the global diversity of legume species in branded food products. While soy dominates the market, the findings reveal a growing interest in other pulse crops, especially in Europe. Discover the implications for consumer choices and the future of food databases in this essential study!
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