Publikationen in Zusammenarbeit mit Forschern von Universidade Federal de São Carlos (2)

2022

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

    LWT, Vol. 154

2021

  1. Relationship between volatile organic compounds, free amino acids, and sensory profile of smoked bacon

    Meat Science, Vol. 181