http://rdf.ncbi.nlm.nih.gov/pubchem/reference/12951888

Outgoing Links

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contentType Journal Article
issn 2304-8158
issueIdentifier 1
pageRange 52-
publicationName Foods (Basel, Switzerland)
startingPage 52
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bibliographicCitation Yuan X, Jiang W, Zhang D, Liu H, Sun B. Textural, Sensory and Volatile Compounds Analyses in Formulations of Sausages Analogue Elaborated with Edible Mushrooms and Soy Protein Isolate as Meat Substitute. Foods. 2021 Dec 27;11(1). PMID: 35010178; PMCID: PMC8750815.
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date 2021-12-27-04:00^^<http://www.w3.org/2001/XMLSchema#date>
identifier https://pubmed.ncbi.nlm.nih.gov/PMC8750815
https://doi.org/10.3390/foods11010052
https://pubmed.ncbi.nlm.nih.gov/35010178
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language English
source https://pubmed.ncbi.nlm.nih.gov/
https://www.crossref.org/
title Textural, Sensory and Volatile Compounds Analyses in Formulations of Sausages Analogue Elaborated with Edible Mushrooms and Soy Protein Isolate as Meat Substitute

Total number of triples: 27.