Chemical composition and cooking-induced physicochemical changes in plant-based and meat burgers
Fuente:
Food Research International
Publication date: 1 March 2026Source: Food Research International, Volume 227Author(s): Victoria Hermes de Vargas, Arthur Michelon Baldessarelli, Eliseu Rodrigues, Giovana Domeneghini Mercali, Ligia Damasceno Ferreira Marczak