Khamzaeva, N.; Hieronimus, B.; Kunz, C.; Pferdmenges, L.E.; Briviba, K.
Plant-Based vs. Pork Sausages: Protein Nutritional Quality and Antioxidant Potential in the Bioaccessible Fraction. Foods 2025, 14, 4271.
https://doi.org/10.3390/foods14244271
AMA Style
Khamzaeva N, Hieronimus B, Kunz C, Pferdmenges LE, Briviba K.
Plant-Based vs. Pork Sausages: Protein Nutritional Quality and Antioxidant Potential in the Bioaccessible Fraction. Foods. 2025; 14(24):4271.
https://doi.org/10.3390/foods14244271
Chicago/Turabian Style
Khamzaeva, Narigul, Bettina Hieronimus, Christina Kunz, Larissa E. Pferdmenges, and Karlis Briviba.
2025. "Plant-Based vs. Pork Sausages: Protein Nutritional Quality and Antioxidant Potential in the Bioaccessible Fraction" Foods 14, no. 24: 4271.
https://doi.org/10.3390/foods14244271
APA Style
Khamzaeva, N., Hieronimus, B., Kunz, C., Pferdmenges, L. E., & Briviba, K.
(2025). Plant-Based vs. Pork Sausages: Protein Nutritional Quality and Antioxidant Potential in the Bioaccessible Fraction. Foods, 14(24), 4271.
https://doi.org/10.3390/foods14244271