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Cited by in F6Publishing
For: Clark A, Soni BK, Sharkey B, Acree T, Lavin E, Bailey HM, Stein HH, Han A, Elie M, Nadal M. Shiitake mycelium fermentation improves digestibility, nutritional value, flavor and functionality of plant proteins.. [DOI: 10.1101/2021.10.07.463529] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 0.5] [Reference Citation Analysis]
Number Citing Articles
1 Langyan S, Yadava P, Khan FN, Dar ZA, Singh R, Kumar A. Sustaining Protein Nutrition Through Plant-Based Foods. Front Nutr 2022;8:772573. [DOI: 10.3389/fnut.2021.772573] [Cited by in Crossref: 12] [Cited by in F6Publishing: 12] [Article Influence: 12.0] [Reference Citation Analysis]