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Journal: Foods, 2022
Volume: 11
Number: 52
Article:
Textural, Sensory and Volatile Compounds Analyses in Formulations of Sausages Analogue Elaborated with Edible Mushrooms and Soy Protein Isolate as Meat Substitute
Authors:
by
Xinyue Yuan, Wei Jiang, Dianwei Zhang, Huilin Liu and Baoguo Sun
Link:
https://www.mdpi.com/2304-8158/11/1/52
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