Characterization of Aroma Compounds and Texture Properties of Semi-Products of Plant-Based Meat

被引：0
|
作者：
Pu, Dandan [1 ]
Chen, Jiahui [1 ]
Shi, Yige [1 ]
Shan, Yimeng [1 ]
Li, Jian [1 ]
Zhang, Yuyu [1 ]
机构：
[1] Food Laboratory of Zhongyuan, Key Laboratory of Flavor Science of China Gengeral Chamber of Commerce, Beijing Technology and Business University, Beijing,100048, China
来源：
Journal of Food Science and Technology (China) | 2024年 / 42卷 / 05期
关键词：
Oilseeds;
D O I：
10.12301/spxb202300056
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：148 / 156
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