@misc{indiciae0e0d18461127,
  title = {Shiitake mycelium fermentation improves digestibility, nutritional value, flavor and functionality of plant proteins},
  author = {Nadal, M. and Clark, A. J. and Soni, B. and Sharkey, B. and Acree, T. and Lavin, E. and Bailey, H. and Stein, H. and Han, A. and Elie, M.},
  year = {2021},
  doi = {10.1101/2021.10.07.463529},
  url = {https://www.biorxiv.org/content/10.1101/2021.10.07.463529v1},
  note = {Source identifier: 10.1101/2021.10.07.463529}
}