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eNauka >  Results >  Effect of Oyster Mushroom Addition on Improving the Sensory Properties, Nutritional Value and Increasing the Antioxidant Potential of Carp Meat Burgers
Title: Effect of Oyster Mushroom Addition on Improving the Sensory Properties, Nutritional Value and Increasing the Antioxidant Potential of Carp Meat Burgers
Authors: Tokarczyk, Grzegorz; Felisiak, Katarzyna; Adamska, Iwona; Przybylska, Sylwia; Hrebień-Filisińska, Agnieszka; Biernacka, Patrycja; Bienkiewicz, Grzegorz; Tabaszewska, Małgorzata
Other contributors: Miletić, Nemanja  
Issue Date: 2023
Publication: Molecules
ISSN: 1420-3049 Molecules Search Idenfier
Type: Article
Collation: vol. 28 br. 19 str. 6975-6975
DOI: 10.3390/molecules28196975
WoS-ID: 001086894400001
Scopus-ID: 2-s2.0-85173904516
PMID: 37836819
PMCID: PMC10574427
URI: https://enauka.gov.rs/handle/123456789/849985
Metadata source: (Preuzeto iz CrossRef-a) Miletić, Nemanja
Note: Miletić, Nemanja - recenzent
M-category: 
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