Umami ingredient from shiitake (Lentinula edodes) by-products as a flavor enhancer in low-salt beef burgers: Effects on physicochemical and technological properties

  1. França, F.
  2. Harada-Padermo, S.D.S.
  3. Frasceto, R.A.
  4. Saldaña, E.
  5. Lorenzo, J.M.
  6. Vieira, T.M.F.D.S.
  7. Selani, M.M.
Revista:
LWT

ISSN: 0023-6438

Ano de publicación: 2022

Volume: 154

Tipo: Artigo

DOI: 10.1016/J.LWT.2021.112724 GOOGLE SCHOLAR lock_openAcceso aberto editor
Fonte de datos: Scopus