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Insects as an alternative source of protein: a review of the potential use of grasshopper (Sphenarium purpurascens Ch.) as a food ingredient

Published Online: 2019-10-17

Published Print: 2019-12

Authors

Rodríguez-Miranda, Jesús https://orcid.org/0000-0002-1290-5670
Alcántar-Vázquez, Juan Pablo https://orcid.org/0000-0003-2852-3033
Zúñiga-Marroquín, Tania https://orcid.org/0000-0001-5546-6252
Juárez-Barrientos, José Manuel https://orcid.org/0000-0003-4039-8028
License Information

Text and Data Mining valid from 2019-10-17

Version of Record valid from 2019-10-17
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Article History

Received: 3 July 2019

Revised: 7 September 2019

Accepted: 6 October 2019

First Online: 17 October 2019

Compliance with ethical standards

:

: The authors declare that they have no conflict of interest.

: This review does not contain any studies with human participants or animals performed by any of the authors.

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