@misc{indiciaec0aa89a2f3fe,
  title = {Solid-state fermentation with mushroom mycelium elevates plant protein quality and umami taste},
  author = {Zwinkels, J. and Smid, E. J. and van Mastrigt, O.},
  year = {2025},
  doi = {10.1101/2025.09.24.678313},
  url = {https://www.biorxiv.org/content/10.1101/2025.09.24.678313v1},
  note = {Source identifier: 10.1101/2025.09.24.678313}
}