Edible Potential of Allophylus villosus and Mycetia sinensis for Sustainable Functional Food Development.

Azam MNK, Ahmed MN, Islam MR, Hossain MI, Rahman MS, Hasan MN

DOI: 10.1002/fsn3.71583
Published: 2026 Mar
Container: Food science & nutrition
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1002/fsn3.71583,
  title = {Edible Potential of Allophylus villosus and Mycetia sinensis for Sustainable Functional Food Development.},
  author = {Azam MNK and Ahmed MN and Islam MR and Hossain MI and Rahman MS and Hasan MN},
  year = {2026},
  journal = {Food science \& nutrition},
  doi = {10.1002/fsn3.71583},
  url = {https://doi.org/10.1002/fsn3.71583}
}

RIS

TY  - JOUR
TI  - Edible Potential of Allophylus villosus and Mycetia sinensis for Sustainable Functional Food Development.
AU  - Azam MNK
AU  - Ahmed MN
AU  - Islam MR
AU  - Hossain MI
AU  - Rahman MS
AU  - Hasan MN
PY  - 2026
JO  - Food science & nutrition
DO  - 10.1002/fsn3.71583
UR  - https://doi.org/10.1002/fsn3.71583
ER  -

APA

MNK, A., MN, A., MR, I., MI, H., MS, R., & MN, H. (2026). Edible Potential of Allophylus villosus and Mycetia sinensis for Sustainable Functional Food Development.. Food science & nutrition. https://doi.org/10.1002/fsn3.71583

Source records

pubmed · retrieved 2026-09-25T23:37:16.776Z