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, [S. l.], v. 17, n. 3, p. 633–650, 2026. DOI: 10.17268/sci.agropecu.2026.44. Disponível em: https://revistas.unitru.edu.pe/index.php/scientiaagrop/article/view/7738. Acesso em: 18 jul. 2026.