Functional reformulation of pork patties through the incorporation of linseed oil emulsion and ultrasound-treated mushroom by-products: Implications for nutritional quality and metabolomic profile.
- DOI
- 10.1016/j.meatsci.2026.110134
- Published
- 2026 Sep
- Container
- Meat science
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.meatsci.2026.110134,
title = {Functional reformulation of pork patties through the incorporation of linseed oil emulsion and ultrasound-treated mushroom by-products: Implications for nutritional quality and metabolomic profile.},
author = {Ayuso P and Peñalver R and Quizhpe J and Zhang L and García-Pérez P and Lucini L and Nieto G},
year = {2026},
journal = {Meat science},
doi = {10.1016/j.meatsci.2026.110134},
url = {https://doi.org/10.1016/j.meatsci.2026.110134}
}RIS
TY - JOUR TI - Functional reformulation of pork patties through the incorporation of linseed oil emulsion and ultrasound-treated mushroom by-products: Implications for nutritional quality and metabolomic profile. AU - Ayuso P AU - Peñalver R AU - Quizhpe J AU - Zhang L AU - García-Pérez P AU - Lucini L AU - Nieto G PY - 2026 JO - Meat science DO - 10.1016/j.meatsci.2026.110134 UR - https://doi.org/10.1016/j.meatsci.2026.110134 ER -
APA
P, A., R, P., J, Q., L, Z., P, G., L, L., & G, N. (2026). Functional reformulation of pork patties through the incorporation of linseed oil emulsion and ultrasound-treated mushroom by-products: Implications for nutritional quality and metabolomic profile.. Meat science. https://doi.org/10.1016/j.meatsci.2026.110134
Source records
- pubmed · retrieved 2026-09-27T07:07:26.353Z