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    Effects of micronized yerba mate on physicochemical, oxidative stability, and cooking characteristics of fish burger

    Effects of micronized yerba mate on physicochemical, oxidative stability, and cooking characteristics of fish burger by Aguiar, Rejane Sigaran, Pretto, Alexandra, Villanova, Jéssica Verus, Dias, Kimberly Costa, Bender, Ana Betine Beutinger, Klinger, Ana Carolina Kohlrausch, Silva, Leila Picolli, Ferrigolo, Fernanda Rodrigues Goulart

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