Subjects: HAMBÚRGUER, ANÁLISE SENSORIAL DE ALIMENTOS, COGUMELOS COMESTÍVEIS, SUBPRODUTOS COMO ALIMENTO, PERCEPÇÃO DO PALADAR, SAL (CONDIMENTO)
ABNT
FRANÇA, Fabiana 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, v. 154, p. 1-10, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2021.112724. Acesso em: 18 ago. 2024.APA
França, F., Harada-Padermo, S. dos S., Frasceto, R. A., Saldaña, E., Lorenzo, J. M., Vieira, T. M. F. de S., & Selani, M. M. (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, Harada-Padermo S dos S, Frasceto RA, Saldaña E, Lorenzo JM, Vieira TMF de S, Selani MM. 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.[citado 2024 ago. 18 ] Available from: https://doi.org/10.1016/j.lwt.2021.112724Vancouver
França F, Harada-Padermo S dos S, Frasceto RA, Saldaña E, Lorenzo JM, Vieira TMF de S, Selani MM. 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.[citado 2024 ago. 18 ] Available from: https://doi.org/10.1016/j.lwt.2021.112724