Effects of material characteristics on the structural characteristics and flavor substances retention of meat analogs

Published 2020 View Full Article

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Title
Effects of material characteristics on the structural characteristics and flavor substances retention of meat analogs
Authors
Keywords
Meat analogs, Material characteristics, Structural characteristics, Flavors substance retention
Journal
FOOD HYDROCOLLOIDS
Volume 105, Issue -, Pages 105752
Publisher
Elsevier BV
Online
2020-02-09
DOI
10.1016/j.foodhyd.2020.105752

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