Edible mushroom mycelia of Pleurotus sapidus as novel protein sources in a vegan boiled sausage analog system: functionality and sensory tests in comparison to commercial proteins and meat sausages
Crossref DOI link: https://doi.org/10.1007/s00217-017-3012-1
Published Online: 2017-11-23
Published Print: 2018-05
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Stephan, Alexander
Ahlborn, Jenny
Zajul, Martina
Zorn, Holger http://orcid.org/0000-0002-8383-8196
Funding for this research was provided by:
LOEWE HessenModellProjekte (HA Project No. 478/15-20)
License valid from 2017-11-23