Properties and sensory acceptability of creatine-fortified foods using ultra-micronized creatine monohydrate – the KREAFOOD Project
Background Creatine, widely recognized for its benefits in sports nutrition, is being explored in food applications to diversify its use and develop functional products. Here, we present preliminary data as part of The KreaFood Project, a research and innovation project conceptualized by the DBSS Re...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2025-09-01
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| Series: | Journal of the International Society of Sports Nutrition |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/15502783.2025.2533661 |
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