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Edible Mushrooms as a Natural Source of Food Ingredient/Add..:
Esmeralda Rangel-Vargas
;
Jose Antonio Rodriguez
;
Rubén Domínguez
...
https://www.mdpi.com/2304-8158/10/11/2687. , 2021
Link:
https://doi.org/10.3390/foods10112687
RT Journal T1
Edible Mushrooms as a Natural Source of Food Ingredient/Additive Replacer
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:3443dd76f7a44de4be65d2d665393944&Exemplar=1&LAN=DE A1 Esmeralda Rangel-Vargas A1 Jose Antonio Rodriguez A1 Rubén Domínguez A1 José Manuel Lorenzo A1 Maria Elena Sosa A1 Silvina Cecilia Andrés A1 Marcelo Rosmini A1 José Angel Pérez-Alvarez A1 Alfredo Teixeira A1 Eva María Santos PB MDPI AG YR 2021 K1 meat K1 flour K1 fat substitution K1 salt replacer K1 antioxidant K1 healthier foods K1 Chemical technology K1 TP1-1185 JF https://www.mdpi.com/2304-8158/10/11/2687 LK http://dx.doi.org/https://doi.org/10.3390/foods10112687 DO https://doi.org/10.3390/foods10112687 SF ELIB - SuUB Bremen
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