Nan, H.; Zhou, H.; Stepanova, T.M.; Zhu, Z.; Li, B.
Enhancing Product Quality, Nutrition, Antioxidant Capacity, and Sensory Quality of Chicken Sausages by Replacing Fats with Agaricus bisporus and Soybean Oil. Foods 2025, 14, 2296.
https://doi.org/10.3390/foods14132296
AMA Style
Nan H, Zhou H, Stepanova TM, Zhu Z, Li B.
Enhancing Product Quality, Nutrition, Antioxidant Capacity, and Sensory Quality of Chicken Sausages by Replacing Fats with Agaricus bisporus and Soybean Oil. Foods. 2025; 14(13):2296.
https://doi.org/10.3390/foods14132296
Chicago/Turabian Style
Nan, Haijuan, Haixu Zhou, Tetiana M. Stepanova, Zongshuai Zhu, and Bo Li.
2025. "Enhancing Product Quality, Nutrition, Antioxidant Capacity, and Sensory Quality of Chicken Sausages by Replacing Fats with Agaricus bisporus and Soybean Oil" Foods 14, no. 13: 2296.
https://doi.org/10.3390/foods14132296
APA Style
Nan, H., Zhou, H., Stepanova, T. M., Zhu, Z., & Li, B.
(2025). Enhancing Product Quality, Nutrition, Antioxidant Capacity, and Sensory Quality of Chicken Sausages by Replacing Fats with Agaricus bisporus and Soybean Oil. Foods, 14(13), 2296.
https://doi.org/10.3390/foods14132296