Descriptive Sensory Attributes and Volatile Flavor Compounds of Plant-Based Meat Alternatives and Ground Beef

The objective of this study was to characterize descriptive sensory attributes and volatile compounds among ground beef (GB) and plant-based meat alternatives (PBMA). The Beyond Burger, Impossible Burger, a third brand of PBMA, regular GB, and lean GB were collected from local and national chain gro...

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Detalles Bibliográficos
Autores principales: Hernandez, Manuel Sebastian, Woerner, Dale R., Brooks, J. Chance, Legako, Jerrad F.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10096055/
https://www.ncbi.nlm.nih.gov/pubmed/37049914
http://dx.doi.org/10.3390/molecules28073151

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10096055/
https://www.ncbi.nlm.nih.gov/pubmed/37049914
http://dx.doi.org/10.3390/molecules28073151

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