Article Versions Notes

Silva NTF, Venancio AR, Martos ET, Oliveira ACG, Oliveira AAA, Mutz YdS, Nunes CA, Mondragón-Bernal OL, Alves JGLF. Fish Fillet Analogue Using Formulation Based on Mushroom (Pleurotus ostreatus) and Enzymatic Treatment: Texture, Sensory, Aromatic Profile and Physicochemical Characterization. Foods. 2024; 13(15):2358. https://doi.org/10.3390/foods13152358

Silva, Nayara Thalita Ferreira, Andreia Reis Venancio, Emerson Tokuda Martos, Ana Clara Gomes Oliveira, Ana Alice Andrade Oliveira, Yhan da Silva Mutz, Cleiton Antonio Nunes, Olga Lucía Mondragón-Bernal, and José Guilherme Lembi Ferreira Alves. 2024. "Fish Fillet Analogue Using Formulation Based on Mushroom (Pleurotus ostreatus) and Enzymatic Treatment: Texture, Sensory, Aromatic Profile and Physicochemical Characterization" Foods 13, no. 15: 2358. https://doi.org/10.3390/foods13152358

Silva, N. T. F., Venancio, A. R., Martos, E. T., Oliveira, A. C. G., Oliveira, A. A. A., Mutz, Y. d. S., Nunes, C. A., Mondragón-Bernal, O. L., & Alves, J. G. L. F. (2024). Fish Fillet Analogue Using Formulation Based on Mushroom (Pleurotus ostreatus) and Enzymatic Treatment: Texture, Sensory, Aromatic Profile and Physicochemical Characterization. Foods, 13(15), 2358. https://doi.org/10.3390/foods13152358