Use of Agaricus bisporus mushroom in beef burgers: antioxidant, flavor enhancer and fat replacing potential (2019)
- Authors:
- USP affiliated authors: CASTILLO, CARMEN JOSEFINA CONTRERAS - ESALQ ; PATINHO, ILIANI - ESALQ ; VILLA, ERICK MANUEL SALDAÑA - ESALQ ; MERLO, THAIS CARDOSO - ESALQ ; MENEGALI, BEATRIZ SCHMIDT - ESALQ ; SILVA, ANNA PAULA DE SOUZA - ESALQ
- Unidade: ESALQ
- DOI: 10.1186/s43014-019-0006-3
- Subjects: ANÁLISE SENSORIAL DE ALIMENTOS; ANTIOXIDANTES; CARNES E DERIVADOS; COGUMELOS COMESTÍVEIS; GORDURAS
- Keywords: Oxidação lipídica
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Food Production, Processing and Nutrition
- ISSN: 2661-8974
- Volume/Número/Paginação/Ano: online, p. 1-15, 2019
- Este periódico é de acesso aberto
- Este artigo é de acesso aberto
- URL de acesso aberto
- Cor do Acesso Aberto: gold
- Licença: cc-by
-
ABNT
PATINHO, Iliani et al. Use of Agaricus bisporus mushroom in beef burgers: antioxidant, flavor enhancer and fat replacing potential. Food Production, Processing and Nutrition, p. 1-15, 2019Tradução . . Disponível em: https://doi.org/10.1186/s43014-019-0006-3. Acesso em: 05 maio 2024. -
APA
Patinho, I., Saldaña, E., Selani, M. M., Camargo, A. C. de, Merlo, T. C., Menegali, B. S., et al. (2019). Use of Agaricus bisporus mushroom in beef burgers: antioxidant, flavor enhancer and fat replacing potential. Food Production, Processing and Nutrition, 1-15. doi:10.1186/s43014-019-0006-3 -
NLM
Patinho I, Saldaña E, Selani MM, Camargo AC de, Merlo TC, Menegali BS, Silva AP de S, Contreras-Castillo CJ. Use of Agaricus bisporus mushroom in beef burgers: antioxidant, flavor enhancer and fat replacing potential [Internet]. Food Production, Processing and Nutrition. 2019 ; 1-15.[citado 2024 maio 05 ] Available from: https://doi.org/10.1186/s43014-019-0006-3 -
Vancouver
Patinho I, Saldaña E, Selani MM, Camargo AC de, Merlo TC, Menegali BS, Silva AP de S, Contreras-Castillo CJ. Use of Agaricus bisporus mushroom in beef burgers: antioxidant, flavor enhancer and fat replacing potential [Internet]. Food Production, Processing and Nutrition. 2019 ; 1-15.[citado 2024 maio 05 ] Available from: https://doi.org/10.1186/s43014-019-0006-3 - Relationship between volatile organic compounds, free amino acids, and sensory profile of smoked bacon
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Informações sobre o DOI: 10.1186/s43014-019-0006-3 (Fonte: oaDOI API)
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