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Journal: Molecules, 2023
Volume: 28
Number: 6975
6975
Article: Effect of Oyster Mushroom Addition on Improving the Sensory Properties, Nutritional Value and Increasing the Antioxidant Potential of Carp Meat Burgers
Authors: by Grzegorz Tokarczyk, Katarzyna Felisiak, Iwona Adamska, Sylwia Przybylska, Agnieszka Hrebień-Filisińska, Patrycja Biernacka, Grzegorz Bienkiewicz and Małgorzata Tabaszewska
Link: https://www.mdpi.com/1420-3049/28/19/6975

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