Comparison of differences in sensory, volatile odour-activity and volatile profile of commercial plant-based meats
| Autor: | Thong, Aaron, Tan, Vicki Wei Kee, Chan, Geraldine, Choy, Michelle Jie Ying, Forde, Ciarán G. |
|---|---|
| Zdroj: | In Food Research International February 2024 177 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
|
Full Text from ScienceDirect