Fernández-López, J.; Viuda-Martos, M.; Botella-Martínez, C.; Muñoz-Bas, C.; Bermúdez-Gómez, P.; Lucas-González, R.; Pérez-Álvarez, J.Á.
The Potential of Cultivated Mushrooms as Salt Substitutes in Meat Products. Foods 2025, 14, 977.
https://doi.org/10.3390/foods14060977
AMA Style
Fernández-López J, Viuda-Martos M, Botella-Martínez C, Muñoz-Bas C, Bermúdez-Gómez P, Lucas-González R, Pérez-Álvarez JÁ.
The Potential of Cultivated Mushrooms as Salt Substitutes in Meat Products. Foods. 2025; 14(6):977.
https://doi.org/10.3390/foods14060977
Chicago/Turabian Style
Fernández-López, Juana, Manuel Viuda-Martos, Carmen Botella-Martínez, Clara Muñoz-Bas, Patricia Bermúdez-Gómez, Raquel Lucas-González, and José Ángel Pérez-Álvarez.
2025. "The Potential of Cultivated Mushrooms as Salt Substitutes in Meat Products" Foods 14, no. 6: 977.
https://doi.org/10.3390/foods14060977
APA Style
Fernández-López, J., Viuda-Martos, M., Botella-Martínez, C., Muñoz-Bas, C., Bermúdez-Gómez, P., Lucas-González, R., & Pérez-Álvarez, J. Á.
(2025). The Potential of Cultivated Mushrooms as Salt Substitutes in Meat Products. Foods, 14(6), 977.
https://doi.org/10.3390/foods14060977