Article Versions Notes

Lyu B, Li J, Meng X, Fu H, Wang W, Ji L, Wang Y, Guo Z, Yu H. The Protein Composition Changed the Quality Characteristics of Plant-Based Meat Analogues Produced by a Single-Screw Extruder: Four Main Soybean Varieties in China as Representatives. Foods. 2022; 11(8):1112. https://doi.org/10.3390/foods11081112

Lyu, Bo, Jiaxin Li, Xiangze Meng, Hongling Fu, Wei Wang, Lei Ji, Yi Wang, Zengwang Guo, and Hansong Yu. 2022. "The Protein Composition Changed the Quality Characteristics of Plant-Based Meat Analogues Produced by a Single-Screw Extruder: Four Main Soybean Varieties in China as Representatives" Foods 11, no. 8: 1112. https://doi.org/10.3390/foods11081112

Lyu, B., Li, J., Meng, X., Fu, H., Wang, W., Ji, L., Wang, Y., Guo, Z., & Yu, H. (2022). The Protein Composition Changed the Quality Characteristics of Plant-Based Meat Analogues Produced by a Single-Screw Extruder: Four Main Soybean Varieties in China as Representatives. Foods, 11(8), 1112. https://doi.org/10.3390/foods11081112