Replacement of meat by mycoproteins in cooked sausages: Effects on oxidative stability, texture, and color

被引：0
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作者：
Shahbazpour, Narges [1 ]
Khosravi-Darani, Kianoush [2 ]
Sharifan, Anousheh [1 ]
Hosseini, Hedayat [2 ]
机构：
[1] Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
[2] Department of Food Science and Technology, Faculty of Nutrition Science and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
来源：
Italian Journal of Food Science | 2021年 / 33卷 / SP1期
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28;
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页码：163 / 169
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