Article Versions Notes

Sepulveda-Truan G, Espinosa-Ramírez J, Tejada-Ortigoza V, Díaz R, Sepúlveda N, Almonacid L, Martínez A, Scheuermann E, Domínguez-Valencia R, Quiñones J. On the Road to Salt Liberation: The Effect of Including Oyster Mushrooms and Sylvinite on the Quality of Traditional Beef Patties. Foods. 2026; 15(6):1013. https://doi.org/10.3390/foods15061013

Sepulveda-Truan, Gaston, Johanan Espinosa-Ramírez, Viridiana Tejada-Ortigoza, Rommy Díaz, Nestor Sepúlveda, Leonardo Almonacid, Ailin Martínez, Erick Scheuermann, Ruben Domínguez-Valencia, and John Quiñones. 2026. "On the Road to Salt Liberation: The Effect of Including Oyster Mushrooms and Sylvinite on the Quality of Traditional Beef Patties" Foods 15, no. 6: 1013. https://doi.org/10.3390/foods15061013

Sepulveda-Truan, G., Espinosa-Ramírez, J., Tejada-Ortigoza, V., Díaz, R., Sepúlveda, N., Almonacid, L., Martínez, A., Scheuermann, E., Domínguez-Valencia, R., & Quiñones, J. (2026). On the Road to Salt Liberation: The Effect of Including Oyster Mushrooms and Sylvinite on the Quality of Traditional Beef Patties. Foods, 15(6), 1013. https://doi.org/10.3390/foods15061013