Marination of intermediate pH Nelore (Bos indicus) beef with edible mushroom powders: effects on meat quality attributes (2026)
- Authors:
- USP affiliated authors: SELANI, MIRIAM MABEL - ESALQ ; CASTILLO, CARMEN JOSEFINA CONTRERAS - ESALQ ; JESUS, SARAH MAFEIS DE - ESALQ ; CASTRO, MARIA PATRICIA PEREIRA - ESALQ ; GONZA, MILAGROS MARIBEL COAGUILA - ESALQ ; KRAUSKOPF, MONIQUE MARCONDES - ESALQ ; ARAÚJO, CHIMENES DARLAN LEAL DE - ESALQ
- Unidade: ESALQ
- DOI: 10.1016/j.ijgfs.2026.101413
- Subjects: AMINOÁCIDOS; CARNES E DERIVADOS; COGUMELOS COMESTÍVEIS; GADO NELORE; QUALIDADE DOS ALIMENTOS
- Keywords: Maciez
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: International Journal of Gastronomy and Food Science
- ISSN: 1878-450X
- Volume/Número/Paginação/Ano: v. 43, art. 101413, p. 1-11, 2026
- Status:
- Nenhuma versão em acesso aberto identificada
-
ABNT
JESUS, Sarah Mafeis de et al. Marination of intermediate pH Nelore (Bos indicus) beef with edible mushroom powders: effects on meat quality attributes. International Journal of Gastronomy and Food Science, v. 43, p. 1-11, 2026Tradução . . Disponível em: https://doi.org/10.1016/j.ijgfs.2026.101413. Acesso em: 01 abr. 2026. -
APA
Jesus, S. M. de, Castro, M. P. P., Gonza, M. M. C., Krauskopf, M. M., Araújo, C. D. L. de, Villanueva, N. D. M., et al. (2026). Marination of intermediate pH Nelore (Bos indicus) beef with edible mushroom powders: effects on meat quality attributes. International Journal of Gastronomy and Food Science, 43, 1-11. doi:10.1016/j.ijgfs.2026.101413 -
NLM
Jesus SM de, Castro MPP, Gonza MMC, Krauskopf MM, Araújo CDL de, Villanueva NDM, Selani MM, Contreras Castillo CJ. Marination of intermediate pH Nelore (Bos indicus) beef with edible mushroom powders: effects on meat quality attributes [Internet]. International Journal of Gastronomy and Food Science. 2026 ; 43 1-11.[citado 2026 abr. 01 ] Available from: https://doi.org/10.1016/j.ijgfs.2026.101413 -
Vancouver
Jesus SM de, Castro MPP, Gonza MMC, Krauskopf MM, Araújo CDL de, Villanueva NDM, Selani MM, Contreras Castillo CJ. Marination of intermediate pH Nelore (Bos indicus) beef with edible mushroom powders: effects on meat quality attributes [Internet]. International Journal of Gastronomy and Food Science. 2026 ; 43 1-11.[citado 2026 abr. 01 ] Available from: https://doi.org/10.1016/j.ijgfs.2026.101413 - Cap and stipe extracts from Pleurotus ostreatus mushrooms reveal differences in enhancing the quality and stability of beef burgers during frozen storage
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