Article Versions Notes

Kim S-Y, Lee D-H, Lee J-J, Park S-Y, Choi S-G, Choi Y-J, Lee J-H. Differences in the Physical Properties of Plant-Based Meat Alternatives Containing Root Vegetables. Foods. 2024; 13(23):3746. https://doi.org/10.3390/foods13233746

Kim, Si-Yun, Dong-Han Lee, Jeong-Jae Lee, Seo-Young Park, Seong-Gyu Choi, You-Jin Choi, and Jung-Hyun Lee. 2024. "Differences in the Physical Properties of Plant-Based Meat Alternatives Containing Root Vegetables" Foods 13, no. 23: 3746. https://doi.org/10.3390/foods13233746

Kim, S.-Y., Lee, D.-H., Lee, J.-J., Park, S.-Y., Choi, S.-G., Choi, Y.-J., & Lee, J.-H. (2024). Differences in the Physical Properties of Plant-Based Meat Alternatives Containing Root Vegetables. Foods, 13(23), 3746. https://doi.org/10.3390/foods13233746