Subjects: HAMBÚRGUER, ANÁLISE SENSORIAL DE ALIMENTOS, COGUMELOS COMESTÍVEIS, SUBPRODUTOS COMO ALIMENTO, PERCEPÇÃO DO PALADAR, SAL (CONDIMENTO)
ABNT
FRANÇA, Fabiana; LORENZO, José Manuel; VIEIRA, Thais Maria Ferreira de Souza; et al. Umami ingredient from shiitake (Lentinula edodes) by-products as a flavor enhancer in low-salt beef burgers: effects on physicochemical and technological properties. LWT, Amsterdam, v. 154, p. 1-10, 2022. Disponível em: < https://doi.org/10.1016/j.lwt.2021.112724 > DOI: 10.1016/j.lwt.2021.112724.APA
França, F., Lorenzo, J. M., Vieira, T. M. F. de S., Selani, M. M., Harada-Padermo, S. dos S., Frasceto, R. A., & Saldaña, E. (2022). Umami ingredient from shiitake (Lentinula edodes) by-products as a flavor enhancer in low-salt beef burgers: effects on physicochemical and technological properties. LWT, 154, 1-10. doi:10.1016/j.lwt.2021.112724NLM
França F, Lorenzo JM, Vieira TMF de S, Selani MM, Harada-Padermo S dos S, Frasceto RA, Saldaña E. Umami ingredient from shiitake (Lentinula edodes) by-products as a flavor enhancer in low-salt beef burgers: effects on physicochemical and technological properties [Internet]. LWT. 2022 ; 154 1-10.Available from: https://doi.org/10.1016/j.lwt.2021.112724Vancouver
França F, Lorenzo JM, Vieira TMF de S, Selani MM, Harada-Padermo S dos S, Frasceto RA, Saldaña E. Umami ingredient from shiitake (Lentinula edodes) by-products as a flavor enhancer in low-salt beef burgers: effects on physicochemical and technological properties [Internet]. LWT. 2022 ; 154 1-10.Available from: https://doi.org/10.1016/j.lwt.2021.112724