Source: LWT - Food Science and Technology. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, COGUMELOS COMESTÍVEIS, EXTRUSÃO, MILHO, PERCEPÇÃO DO PALADAR, SÓDIO, SUBPRODUTOS COMO ALIMENTO
ABNT
HARADA-PADERMO, Samara dos Santos et al. Umami Ingredient, a newly developed flavor enhancer from shiitake byproducts, in low-sodium products: a study case of application in corn extruded snacks. LWT - Food Science and Technology, v. 138, p. 1-7, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2020.110806. Acesso em: 21 out. 2024.APA
Harada-Padermo, S. dos S., Dias-Faceto, L. S., Selani, M. M., Conti-Silva, A. C., & Vieira, T. M. F. de S. (2021). Umami Ingredient, a newly developed flavor enhancer from shiitake byproducts, in low-sodium products: a study case of application in corn extruded snacks. LWT - Food Science and Technology, 138, 1-7. doi:10.1016/j.lwt.2020.110806NLM
Harada-Padermo S dos S, Dias-Faceto LS, Selani MM, Conti-Silva AC, Vieira TMF de S. Umami Ingredient, a newly developed flavor enhancer from shiitake byproducts, in low-sodium products: a study case of application in corn extruded snacks [Internet]. LWT - Food Science and Technology. 2021 ; 138 1-7.[citado 2024 out. 21 ] Available from: https://doi.org/10.1016/j.lwt.2020.110806Vancouver
Harada-Padermo S dos S, Dias-Faceto LS, Selani MM, Conti-Silva AC, Vieira TMF de S. Umami Ingredient, a newly developed flavor enhancer from shiitake byproducts, in low-sodium products: a study case of application in corn extruded snacks [Internet]. LWT - Food Science and Technology. 2021 ; 138 1-7.[citado 2024 out. 21 ] Available from: https://doi.org/10.1016/j.lwt.2020.110806