Fermented meat sausages and the challenge of their plant-based alternatives: A comparative review on aroma-related aspects.

Flores M, Piornos JA

DOI: 10.1016/j.meatsci.2021.108636
Published: 2021 Dec
Container: Meat science
Publisher: Not recorded
Open access: no

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Cite this work

BibTeX

@article{allodium:10.1016/j.meatsci.2021.108636,
  title = {Fermented meat sausages and the challenge of their plant-based alternatives: A comparative review on aroma-related aspects.},
  author = {Flores M and Piornos JA},
  year = {2021},
  journal = {Meat science},
  doi = {10.1016/j.meatsci.2021.108636},
  url = {https://doi.org/10.1016/j.meatsci.2021.108636}
}

RIS

TY  - JOUR
TI  - Fermented meat sausages and the challenge of their plant-based alternatives: A comparative review on aroma-related aspects.
AU  - Flores M
AU  - Piornos JA
PY  - 2021
JO  - Meat science
DO  - 10.1016/j.meatsci.2021.108636
UR  - https://doi.org/10.1016/j.meatsci.2021.108636
ER  -

APA

M, F., & JA, P. (2021). Fermented meat sausages and the challenge of their plant-based alternatives: A comparative review on aroma-related aspects.. Meat science. https://doi.org/10.1016/j.meatsci.2021.108636

Source records

pubmed · retrieved 2026-09-26T01:37:15.764Z
europe-pmc · retrieved 2026-09-26T01:37:15.771Z
hal · retrieved 2026-09-26T01:37:15.819Z