Traditional Plant-based Meat Alternatives, Current, and Future Perspective: A Review-Reference-Cited by-同舟云学术

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Traditional Plant-based Meat Alternatives, Current, and Future Perspective: A Review

Published:2021-02-28 Issue:1 Volume:55 Page:1-11
ISSN:1598-5504
Container-title:Journal of Agriculture & Life Science
language:
Short-container-title:J. Agirc. Life Sci.

Author:

Bakhsh Allah, ,Lee Se-Jin,Lee Eun-Yeong,Hwang Young-Hwa,Joo Seon-Tea

Publisher

Institute of Agriculture and Life Science, Gyeongsang National University

Subject

General Earth and Planetary Sciences,General Environmental Science

Link

http://fulltext.koreascholar.com/service/pdf.aspx?pdf=z/bRNmCkybg=

Cited by 29 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. Effect of roasting temperature and soaking time on the nutritional, antinutrional and sensory properties of protein-based meat analog from lupine;Heliyon;2024-07

2. Valorization of plant proteins for meat analogues design—a comprehensive review;European Food Research and Technology;2024-05-15

3. Exploring Consumer Preferences and Challenges in Hybrid Meat Products: A Conjoint Analysis of Hotdogs;Foods;2024-05-09

4. Exploring the Role and Functionality of Ingredients in Plant-Based Meat Analogue Burgers: A Comprehensive Review;Foods;2024-04-19

5. Nutritional significance of velvet bean (Mucuna pruriens) and opportunities for its processing into value-added products;Journal of Agriculture and Food Research;2024-03

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