Effect of Oyster Mushroom Addition on Improving the Sensory Properties, Nutritional Value and Increasing the Antioxidant Potential of Carp Meat Burgers

The growing interest in functional food makes looking for new possibilities of enriching products with health-promoting ingredients necessary. One raw material with a very high potential for the food industry is the oyster mushroom (Pleurotus ostreatus), which has a strong antioxidant, antiviral, an...

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Detalles Bibliográficos
Autores principales: Tokarczyk, Grzegorz, Felisiak, Katarzyna, Adamska, Iwona, Przybylska, Sylwia, Hrebień-Filisińska, Agnieszka, Biernacka, Patrycja, Bienkiewicz, Grzegorz, Tabaszewska, Małgorzata
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10574427/
https://www.ncbi.nlm.nih.gov/pubmed/37836819
http://dx.doi.org/10.3390/molecules28196975

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10574427/
https://www.ncbi.nlm.nih.gov/pubmed/37836819
http://dx.doi.org/10.3390/molecules28196975

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