Jevcsák, S.; Törős, G.; Diósi, G.; Llanaj, X.; Prokisch, J.
Boosting Chocolate Nutrition with Sous Vide-Processed White Champignon (Agaricus bisporus) Powder: A Functional and Sustainable Approach. Foods 2025, 14, 3808.
https://doi.org/10.3390/foods14223808
AMA Style
Jevcsák S, Törős G, Diósi G, Llanaj X, Prokisch J.
Boosting Chocolate Nutrition with Sous Vide-Processed White Champignon (Agaricus bisporus) Powder: A Functional and Sustainable Approach. Foods. 2025; 14(22):3808.
https://doi.org/10.3390/foods14223808
Chicago/Turabian Style
Jevcsák, Szintia, Gréta Törős, Gerda Diósi, Xhensila Llanaj, and József Prokisch.
2025. "Boosting Chocolate Nutrition with Sous Vide-Processed White Champignon (Agaricus bisporus) Powder: A Functional and Sustainable Approach" Foods 14, no. 22: 3808.
https://doi.org/10.3390/foods14223808
APA Style
Jevcsák, S., Törős, G., Diósi, G., Llanaj, X., & Prokisch, J.
(2025). Boosting Chocolate Nutrition with Sous Vide-Processed White Champignon (Agaricus bisporus) Powder: A Functional and Sustainable Approach. Foods, 14(22), 3808.
https://doi.org/10.3390/foods14223808