Article Versions Notes

Das AK, Nanda PK, Dandapat P, Bandyopadhyay S, Gullón P, Sivaraman GK, McClements DJ, Gullón B, Lorenzo JM. Edible Mushrooms as Functional Ingredients for Development of Healthier and More Sustainable Muscle Foods: A Flexitarian Approach. Molecules. 2021; 26(9):2463. https://doi.org/10.3390/molecules26092463

Das, Arun K., Pramod K. Nanda, Premanshu Dandapat, Samiran Bandyopadhyay, Patricia Gullón, Gopalan Krishnan Sivaraman, David Julian McClements, Beatriz Gullón, and José M. Lorenzo. 2021. "Edible Mushrooms as Functional Ingredients for Development of Healthier and More Sustainable Muscle Foods: A Flexitarian Approach" Molecules 26, no. 9: 2463. https://doi.org/10.3390/molecules26092463

Das, A. K., Nanda, P. K., Dandapat, P., Bandyopadhyay, S., Gullón, P., Sivaraman, G. K., McClements, D. J., Gullón, B., & Lorenzo, J. M. (2021). Edible Mushrooms as Functional Ingredients for Development of Healthier and More Sustainable Muscle Foods: A Flexitarian Approach. Molecules, 26(9), 2463. https://doi.org/10.3390/molecules26092463