«Effect of Edible Mushroom Antioxidants on the Oxidative Stability and Quality of Meat Products: Advances and Research Trends through a Systematic and Bibliometric Review». Scientia Agropecuaria 17, no. 3 (junio 28, 2026): 633–650. Accedido julio 18, 2026. https://revistas.unitru.edu.pe/index.php/scientiaagrop/article/view/7738.