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    Enhancing Product Quality, Nutrition, Antioxidant Capacity, and Sensory Quality of Chicken Sausages by Replacing Fats with <i>Agaricus bisporus</i> and Soybean Oil

    Enhancing Product Quality, Nutrition, Antioxidant Capacity, and Sensory Quality of Chicken Sausages by Replacing Fats with <i>Agaricus bisporus</i> and Soybean Oil by Haijuan Nan, Haixu Zhou, Tetiana M. Stepanova, Zongshuai Zhu, Bo Li

    Published 2025-06-01
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