The improvement effects of Lentinus edodes powder marination on sous vide cooked chicken patties: Physicochemical attributes, oxidative properties and flavor characteristics — Menglong Sheng (2024) | RDL Network
The improvement effects of Lentinus edodes powder marination on sous vide cooked chicken patties: Physicochemical attributes, oxidative properties and flavor characteristics
Rubén Agregán, Francisco J. Barba, Mohsen Gavahian, Daniel Franco, Amin Mousavi Khaneghah, Javier Carballo, Isabel Cristina Fernandes Rodrigues Ferreira, Andrea Carla da Silva Barretto, José M. Lorenzo
Discussion(0)
No comments yet. Be the first to comment.