SHAHBAZPOUR, Narges; KHOSRAVI-DARANI, Kianoush; SHARIFAN, Anousheh; HOSSEINI, Hedayat. Replacement of meat by mycoproteins in cooked sausages: Effects on oxidative stability, texture, and color. Italian Journal of Food Science, Singapore, v. 33, n. SP1, p. 163–169, 2021. DOI: 10.15586/ijfs.v33iSP1.2093. Disponível em: https://mail.itjfs.com/index.php/ijfs/article/view/2093. Acesso em: 15 apr. 2026.