Comparative metabolomics analysis of the fermented plant-based meat analogue of soybean proteins
Author:
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
Reference47 articles.
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Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Lactic acid bacteria-assisted Monascus fermentation textured soy protein: Coloring plant-based meat and the dynamic changes of its physicochemical properties;Food Bioscience;2024-10
2. Recent trends in fermented plant-based analogues and products, bioactive peptides, and novel technologies-assisted fermentation;Trends in Food Science & Technology;2024-07
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