Umami ingredient from shiitake (Lentinula edodes) by-products as a flavor enhancer in low-salt beef burgers: Effects on physicochemical and technological properties
- França, F.
- Harada-Padermo, S.D.S.
- Frasceto, R.A.
- Saldaña, E.
- Lorenzo, J.M.
- Vieira, T.M.F.D.S.
- Selani, M.M.
Revista:
LWT
ISSN: 0023-6438
Ano de publicación: 2022
Volume: 154
Tipo: Artigo
