Yuan, X.; Jiang, W.; Zhang, D.; Liu, H.; Sun, B.
Textural, Sensory and Volatile Compounds Analyses in Formulations of Sausages Analogue Elaborated with Edible Mushrooms and Soy Protein Isolate as Meat Substitute. Foods 2022, 11, 52.
https://doi.org/10.3390/foods11010052
AMA Style
Yuan X, Jiang W, Zhang D, Liu H, Sun B.
Textural, Sensory and Volatile Compounds Analyses in Formulations of Sausages Analogue Elaborated with Edible Mushrooms and Soy Protein Isolate as Meat Substitute. Foods. 2022; 11(1):52.
https://doi.org/10.3390/foods11010052
Chicago/Turabian Style
Yuan, Xinyue, Wei Jiang, Dianwei Zhang, Huilin Liu, and Baoguo Sun.
2022. "Textural, Sensory and Volatile Compounds Analyses in Formulations of Sausages Analogue Elaborated with Edible Mushrooms and Soy Protein Isolate as Meat Substitute" Foods 11, no. 1: 52.
https://doi.org/10.3390/foods11010052
APA Style
Yuan, X., Jiang, W., Zhang, D., Liu, H., & Sun, B.
(2022). Textural, Sensory and Volatile Compounds Analyses in Formulations of Sausages Analogue Elaborated with Edible Mushrooms and Soy Protein Isolate as Meat Substitute. Foods, 11(1), 52.
https://doi.org/10.3390/foods11010052