Effect of two types of thermal processing methods on the aroma and taste profiles of three commercial plant-based beef analogues and beef by GC-MS, E-nose, E-tongue, and sensory evaluation-Reference-Cited by-同舟云学术

Effect of two types of thermal processing methods on the aroma and taste profiles of three commercial plant-based beef analogues and beef by GC-MS, E-nose, E-tongue, and sensory evaluation

Published:2023-04 Issue: Volume:146 Page:109551
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Zhang Zheqi,Zang Mingwu^ORCID,Zhang Kaihua,Wang Shouwei,Li Dan,Li Xiaoman

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

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