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

出版年份 2020 全文链接

标题

作者

关键词

Meat alternatives, Meat analogues, Plant-based products, Proteins, Meat flavor, Ingredient functionality

出版物

Volume 102, Issue -, Pages 51-61

出版商

Elsevier BV

发表日期

2020-06-08

DOI

10.1016/j.tifs.2020.05.022

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