Article Versions Notes

Tokarczyk G, Felisiak K, Adamska I, Przybylska S, Hrebień-Filisińska A, Biernacka P, Bienkiewicz G, Tabaszewska M, Bernaś E, Arroyos EL. Impact of Drying Methods on β-Glucan Retention and Lipid Stability in Oyster Mushroom (Pleurotus ostreatus) Enriched Carp (Cyprinus carpio, L.) Fish Burgers. Molecules. 2025; 30(23):4649. https://doi.org/10.3390/molecules30234649

Tokarczyk, Grzegorz, Katarzyna Felisiak, Iwona Adamska, Sylwia Przybylska, Agnieszka Hrebień-Filisińska, Patrycja Biernacka, Grzegorz Bienkiewicz, Małgorzata Tabaszewska, Emilia Bernaś, and Eire López Arroyos. 2025. "Impact of Drying Methods on β-Glucan Retention and Lipid Stability in Oyster Mushroom (Pleurotus ostreatus) Enriched Carp (Cyprinus carpio, L.) Fish Burgers" Molecules 30, no. 23: 4649. https://doi.org/10.3390/molecules30234649

Tokarczyk, G., Felisiak, K., Adamska, I., Przybylska, S., Hrebień-Filisińska, A., Biernacka, P., Bienkiewicz, G., Tabaszewska, M., Bernaś, E., & Arroyos, E. L. (2025). Impact of Drying Methods on β-Glucan Retention and Lipid Stability in Oyster Mushroom (Pleurotus ostreatus) Enriched Carp (Cyprinus carpio, L.) Fish Burgers. Molecules, 30(23), 4649. https://doi.org/10.3390/molecules30234649