Martin, M.S.; Dynesen, A.W.; Petersen, B.; Petersen, I.L.; Duque-Estrada, P.; Aaslyng, M.D.
The Satiating Effect of Extruded Plant Protein Compared with Native Plant and Meat Protein in a Ragú “Bolognaise” Meal: A Randomized Cross-Over Study. Nutrients 2024, 16, 3407.
https://doi.org/10.3390/nu16193407
AMA Style
Martin MS, Dynesen AW, Petersen B, Petersen IL, Duque-Estrada P, Aaslyng MD.
The Satiating Effect of Extruded Plant Protein Compared with Native Plant and Meat Protein in a Ragú “Bolognaise” Meal: A Randomized Cross-Over Study. Nutrients. 2024; 16(19):3407.
https://doi.org/10.3390/nu16193407
Chicago/Turabian Style
Martin, Mille Skov, Anja Weirsøe Dynesen, Birthe Petersen, Iben Lykke Petersen, PatrÃcia Duque-Estrada, and Margit Dall Aaslyng.
2024. "The Satiating Effect of Extruded Plant Protein Compared with Native Plant and Meat Protein in a Ragú “Bolognaise” Meal: A Randomized Cross-Over Study" Nutrients 16, no. 19: 3407.
https://doi.org/10.3390/nu16193407
APA Style
Martin, M. S., Dynesen, A. W., Petersen, B., Petersen, I. L., Duque-Estrada, P., & Aaslyng, M. D.
(2024). The Satiating Effect of Extruded Plant Protein Compared with Native Plant and Meat Protein in a Ragú “Bolognaise” Meal: A Randomized Cross-Over Study. Nutrients, 16(19), 3407.
https://doi.org/10.3390/nu16193407