Umami ingredient from shiitake (Lentinula edodes) by-products as a flavor enhancer in low-salt beef burgers: Effects on physicochemical and technological properties
| Autor: | França, Fabiana, Harada-Padermo, Samara dos Santos, Frasceto, Rafaela Alves, Saldaña, Erick, Lorenzo, José Manuel, Vieira, Thais Maria Ferreira de Souza, Selani, Miriam Mabel |
|---|---|
| Zdroj: | In LWT 15 January 2022 154 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
|
Full Text from ScienceDirect