Plant protein-based alternatives of reconstructed meat: Science, technology, and challenges

Published 2020 View Full Article

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Title
Plant protein-based alternatives of reconstructed meat: Science, technology, and challenges
Authors
Keywords
Meat alternatives, Meat analogues, Plant-based products, Proteins, Meat flavor, Ingredient functionality
Journal
TRENDS IN FOOD SCIENCE & TECHNOLOGY
Volume 102, Issue -, Pages 51-61
Publisher
Elsevier BV
Online
2020-06-08
DOI
10.1016/j.tifs.2020.05.022

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