Physicochemical and Sensorial Evaluation of Meat Analogues Produced from Dry-Fractionated Pea and Oat Proteins
出版年份 2020 全文链接
标题
Physicochemical and Sensorial Evaluation of Meat Analogues Produced from Dry-Fractionated Pea and Oat Proteins
作者
关键词
-
出版物
Foods
Volume 9, Issue 12, Pages 1754
出版商
MDPI AG
发表日期
2020-11-27
DOI
10.3390/foods9121754
参考文献
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