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afs-163581	doi.org	https://doi.org/10.23986/afsci.163581
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afs-163581	doi.org	https://doi.org/10.23986/afsci.163581
afs-163581	doi.org	https://doi.org/10.3389/fnut.2020.00089
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afs-163581	doi.org	https://doi.org/10.3390/foods11182750
afs-163581	doi.org	https://doi.org/10.1016/j.foodchem.2019.04.041
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afs-163581	doi.org	https://doi.org/10.1016/j.tifs.2015.10.012
afs-163581	doi.org	https://doi.org/10.23986/afsci.89101
afs-163581	doi.org	https://doi.org/10.3390/insects13080682
afs-163581	doi.org	https://doi.org/10.1002/mnfr.201200735
afs-163581	doi.org	https://doi.org/10.23986/afsci.163581
afs-163581	doi.org	https://doi.org/10.1016/j.jep.2018.10.042
afs-163581	doi.org	https://doi.org/10.1016/j
afs-163581	doi.org	https://doi.org/10.1016/j.foodqual.2025.105738
afs-163581	doi.org	https://doi.org/10.3390/foods13131998
afs-163581	doi.org	https://doi.org/10.1016/j.resconrec.2019.104576
afs-163581	doi.org	https://doi.org/10.1016/j.foohum.2023.09.011