Influences of Spices on the Flavor of Meat Analogs and Their Potential Pathways

This study evaluated the correlation between the sensory characteristics and spices of 50 commercial meat analogs and selected 4 spices to improve the flavor characteristics of soy protein concentrate (SPC) extrudates. Volatile compounds in extrudates and commercial meat analogs were investigated us...

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Detalles Bibliográficos
Autores principales: Yuan, Jingyao, Qin, Fang, He, Zhiyong, Zeng, Maomao, Wang, Zhaojun, Chen, Jie
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10137762/
https://www.ncbi.nlm.nih.gov/pubmed/37107445
http://dx.doi.org/10.3390/foods12081650

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10137762/
https://www.ncbi.nlm.nih.gov/pubmed/37107445
http://dx.doi.org/10.3390/foods12081650

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